Curried Sweet Potato Coconut Soup

 I have been craving soup a lot lately (winter related more than pregnancy related, I think) and this is one of my favorites to whip up. It is adapted from the Moosewood Restaurant  Daily Special.

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)

What You Do:

• 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!