- 2 cups chopped onions
- 2/3 cup chopped celery
- 1 tablespoon canola or other vegetable oil
- 1 tablespoon grated fresh ginger root
- 1 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 2 bay leaves
- 1/2 teaspoon salt
- 3 cups vegetable stock
- 4 cups peeled and cubed sweet potatoes
- 1/2 teaspoon freshly grated lemon or orange peel
- 2 tablespoons maple syrup
- 1 cup pineapple or orange juice
- 13/4 cups reduced fat coconut milk (14 oz can)
- 2 tablespoons fresh lemon or lime juice, or to taste
Serves 4 to 6
yields 8 cups
Total time: 50 minutes
chopped cilantro or scallions (optional)
toasted unsweetened coconut flakes* (optional)
*To toast shredded coconut, spread it on an unoiled baking sheet and toast at 350 degrees in a standard oven and or toaster oven for 2 to 3 minutes, until lightly golden.
In a soup pot, saute the onions and celery until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
Add the ginger, curry nutmeg, bay leaves, salt and saute for another minute, stirring constantly.
Add the water or stock, sweet potatoes, grated and citrus peel, and maple syrup. Cover and bring to a boil.
Reduce the heat and simmer until vegetables are tender, 15 to 20 minutes.
Remove and discard the bay leaves.
Pour the pineapple or orange juice and the coconut milk into a soup pot and puree the soup in a blender in batches until smooth(for brothier soup add up to 1/2 cup more water or stock.)
Reheat gently if necessary. Stir in the lemon juice or lime juice.
If desired, garnish with cilantro or scallions and/or toasted coconut