CHANGED RECIPE TO ADD VANILLA AND ALLSPICE HOPE YOU ENJOY IT DAN

SWEET POTATO CURRIED SOUP by CHEF DAN: (REVISION)


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 teaspoon allspice

2 teaspoons vanilla extract

1/2- teaspoon coriander

1/2- teaspoon cardamom

1/4- teaspoon turmeric

6 cups vegetables broth or 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 allspice, vanilla extract, cardamom, turmeric, coriander, 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. Add to the soup and cook 5 more minutes so they can soak up the flavor.

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

12. With an immersion blender, blend until partially smooth.





ENJOY DAN: hallelujah