Curried Sweet Potato Soup with Coconut Milk and Lime

Carrots, potatoes, beets, or parsnips can be used in this recipe as well- just use 2.5 lbs. vegetables total. This recipe is also great with spinach added!

2.5 lbs. sweet potatoes, spot peeled (if desired) and cubed- about 8 cups

1 large onion, chopped, about 2 cups

3 large garlic cloves, rough chopped

2 inch piece of ginger root, rough chopped

2 tbs. coconut oil or olive oil

1 tbs. curry powder

1 tsp. cumin powder

1 tsp. coriander powder

5 cups vegetable stock, chicken stock, or water

1 14 oz. can coconut milk

1 tbs. lime juice

salt to taste

small handful chopped cilantro, optional

Ice cubes or water, to thin

Heat the oil in a heavy bottom soup pot.  Add the onions, garlic, ginger, and a few pinches salt, and sauté over medium low heat until onion is translucent- about 5 minutes.  Add the spices and sauté 1 minute more, then add the cubed sweet potatoes and stir well.  Add the stock or water, cover and bring to a boil.  Simmer for 20-25 minutes, until sweet potatoes are very soft.  Remove from heat and add the coconut milk, lime juice, and salt to taste.  Blend the soup using an immersion blender to desired consistency.  Thin the soup with a few ice cubes or cold water if needed.  If desired, garnish with cilantro before serving. Serves 4-6.