COLD AND SNOWING TODAY WHAT COULD BE BETTER THAN SWEET POTATO SOUP. ENJOY DAN:

SWEET POTATO CURRIED SOUP by CHEF DAN:


Serves 4-6



INGREDIENTS:



1-1/2 pounds sweet potatoes

1 tablespoon olive oil

2 garlic cloves, coarsely chopped

1 onion, coarsely chopped

1 (2-inch) piece fresh ginger root

1 tablespoon red curry paste

1/2- teaspoon cardamom

1/4- teaspoon turmeric

6 cups vegetables broth, or 2 (14.5oz) coconut milk

3 tablespoons lime juice

1/4- teaspoon sea salt



DIRECTIONS:



1. PRE-HEAT OVEN TO 400 DEGREES.

2. Place the sweet potatoes directly on the rack.

3. About 45 minutes.

4. Remove from the oven and allowed to cool.

5. Heat the oil over medium-heat in a soup pot.

6. Add onion, ginger, and garlic, cook and stir until tender, about 5-6 minutes.

7. Stir in curry paste, cardamom, turmeric, and broth, or coconut milk

8. Bring to a boil, then reduce heat and simmer for about 5 minutes.

9. Remove skins from the sweet potatoes and cut into bit size pieces.

10. Stir in the lime juice and season with salt.

11. With an immersion blender, blend until partially smooth.
12. Add to the soup for 5 minutes more so they can soak up the flavor.

13. Ladle into mugs and top each with a dab of feta cheese.



ENJOY DAN: hallelujah