CURRIED SWEET POTATO SOUP ENJOY DAN:

            CURRIED SWEET POTATO SOUP by CHEF DAN:

Serves 4 

INGREDIENTS:

3-sweet potatoes

4-tablespoons coconut oil, divided

1-teaspoon EACH salt freshly ground black pepper

1-onion, chopped

2-stalkes celery, chopped

2-garlic cloves, finely chopped

1-teaspoon EACH garam masala, curry powder, & tandoori masala

5-cups vegetable stock

1-(16.6 Oz) coconut milk

1/4-cup water

1-tablespoon toasted pumpkin seeds

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.  Slice the sweet potatoes into 2-inch rounds.

2.  Place on prepared baking dish with 2 tablespoon oil.

3.  Season with salt & pepper.

4.  Bake for 1 hour, remove from oven & let cool.

5.  Heat remaining oil in a skillet over medium heat.

6.  Add onion, celery & stir-fry, for 5 minutes stirring often.

7.  Add garlic stir-fry 30 seconds.

8.  Add garam masala, curry powder & tandoori masala.

9.  Fry, stirring constantly with a wooden spoon

10Remove from heat.

11 Scoop flesh out of sweet potatoes, discard skins.

12Place potato flesh in the skillet, stir well to coat with spices.

13Add stock; bring to a boil, cover reduce heat to medium-low.

14Simmer soup for 15 minutes, remove from heat & let cool.

15With immersion blender, blend until smooth & creamy.

16Add coconut milk & water & stir to combine.

17Simmer for 5 minutes.

18Divide soup into bowls & serve with pumpkin seeds & crusty bread for dipping.

ENJOY DAN:                         LOOK GOOD FEEL BETTER!!!!