Monday, January 5, 2015

Coconut Sweet Potato Curry Soup

3 medium sweet potatoes, peeled and coarse chopped
1 TBSP Celtic sea salt
1/4 cup good quality curry powder
1/4 cup honey
2-4 cups almond milk

Put the potatoes in a pot and cover with water. 

Bring to a boil and add the salt. 

Stir thoroughly and return to a gentle boil until potatoes are soft, about 10 minutes.

 Drain and set aside.
 Melt the coconut oil in a 1 quart saucepan. 

Whisk in the curry. Then add the honey and 2 cups of milk. Stir to blend. 

Place the sweet potatoes and the coconut oil mixture in a food processor. 

This may need to be done in 2 batches. 

Pulse until creamy. 

Add more milk as needed. 

Serve hot with a dallop of sour cream or cashew cream for vegans.

Beverly G (TallahasseeFL)

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