THIS IS POPULAR IN TRINIDAD ENJPY DAN

SWEET POTATO CURRIED SOUP by CHEF DAN: (revision)


Serves 40



INGREDIENTS:



10 pounds sweet potatoes

1/4- cup olive oil

6 onions, coarsely chopped

8 garlic cloves, coarsely chopped

6 (2inch) pieces fresh ginger root, thinly sliced

2 tablespoon vanilla extract

2 tablespoons allspice

2 tablespoons ground cardamom

1 tablespoon turmeric

1 tablespoon ground coriander

22 cups vegetable broth or 1 gallon coconut milk

1 cup lime juice

1 tablespoon sea salt



DIRECTIONS:



1. PRE-HEAT THE OVEN TO 400 DEGREES.

2. Place sweet potatoes directly on the rack, and cook about 45 minutes.

3. Remove from the oven and allow to cool.

4. Heat the oil over medium-heat in a stock pot.

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

6. Stir in vanilla extract, allspice, cardamom, coriander, turmeric, and broth or coconut milk.

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

8. Remove skin from the sweet potatoes and cut into bit size chunks.

9. Add to the soup for 5 more minutes so they can soak the flavor.

10. Stir in lime juice and season with salt.

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





ENJOY DAN: hallelujah