Curried Sweet Potato Soup

This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon  oil
• 1  large onion, chopped
• 2  garlic cloves, crushed
• 3  teaspoons curry powder
• 2 1⁄2 lbs sweet potatoes, peeled and cubed
• 4  cups  chicken stock
• 1  large apple, peeled, cored and grated
• 1⁄2 cup light coconut milk

Directions

1. In a large pan, heat the oil over medium heat. Cook the onion for 10 minutes, stirring occasionally, until very soft. Add in the garlic and curry powder and cook for another minute.
2. Add in the sweet potatoes, stock, and apple. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes and apples are very soft.
3. Process with an immersion blender (or in batches with a regular blender) until smooth.
4. Stir in the coconut milk and reheat gently without boiling.
5. Serve with warm pita bread.