This is one satisfying bowl of goodness! From our Soup & Salad Box this week, we hope you enjoy.
- Wash, trim and peel 2 pounds of Sweet Potatoes. Chop in to 2″ chunks.
- Peel and trim Garlic, we use 2-3 cloves for this recipe.*
- Toss prepared Sweet Potatoes and Garlic with enough Olive Oil or Coconut Oil to coat, sprinkle with salt and pepper, 1 Tablespoon Curry Spice Mix. Spread on a lined baking sheet and roast in a 350 degree oven for 20-30 minutes or until Sweet Potatoes are just roasted and starting to brown.
- Place Sweet Potatoes and Garlic in a soup pot, use a potato masher to crush and combine them well. Add 2 cups of Chicken or Vegetable broth and 1 can of Coconut Milk. Simmer for 5-10 minutes. Puree the soup until smooth with an immersion blender (or use a food processor or blender). Check for seasoning and add Curry Spice, salt/pepper to taste before serving.
*A nice addition to this soup is some fresh Ginger, add a couple of knobs with the Garlic is you like.