What You Need:
- 1 medium yellow onion, chopped
- 3 stalk celery, chopped
- Tbl olive oil
- 1 tsp curry powder
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 2 bay leaves
- salt and pepper to taste
- 4-5 cups chopped and peeled sweet potatoes
- 3 cups low sodium stock (or you can substitute water)
- 1 tsp grated lemon peel
- 1/2 cup orange juice
- 1 can (14 oz) coconut milk
- Tbl lemon juice
- Cilantro or toasted coconut flakes for garnish (optional)
- Heat oil in a large soup pan on medium-low heat. Add onions and celery and saute for about 10 minutes, or until onion begin to turn translucent.
- Add curry powder, ginger, nutmeg, bay leaves, salt and pepper and stir continuously for 1 minute
- Add sweet potatoes, stock, and grated lemon peel. Cover and bring to a boil. Then lowered heat and simmer for about 15- 20 minutes (or until potatoes are tender).
- Remove from heat. Add OJ, coconut milk and lemon juice. Puree in a blender until smooth.
- Top with cilantro or toasted coconut flakes (I prefer it with cilantro) and serve with yummy bread and salad! Enjoy!
I've made the Mooseword recipe of this- My MIL got me Moosewood many years ago-
ReplyDeleteYours looks good!!