Curried Yam and Mango Soup

From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup!

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1  tablespoon  peanut oil
• 1  tablespoon butter or 1  tablespoon ghee
• 1⁄2 cup  sliced yellow onion
• 1  teaspoon curry powder, to taste
• 1⁄2 tablespoon  freshly grated ginger
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon  ground red pepper (depends on how hot you want the soup) or 1  small  jalapeno, finely minced (depends on how hot you want the soup)
• 3  cups  stock
• 1 1⁄2 cups  yams, peeled and cut into 1/2-inch cubes
• 1  cup  diced mangoes or 1  cup  diced papaya
•  salt
•  chopped cilantro leaf (to garnish)

Directions

1. In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
2. Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
3. Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
4. With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
5. Garnish with chopped cilantro leaves.