Sweet Potato Curry (Soup)

 


Here is an heirloom recipe passed to me by my lovely new Facebook friend, Nancy Pugh, who got it from her friend Helen Heenan, New Zealand, who got it from her grandmother. That is the beauty of "networking" at its most organic! I have made a couple of minor adjustments (you guessed it: I used the Vitamix) 

INGREDIENTS:

2 medim large sweet potatoes, diced into ~ 1 cm cubes 

1 - 2 tsp. curry powder of choice 

75 g coconut oil ( 2 T.)

2 cloves, minced garlic 

Nondairy Milk or Vegetable Stock

METHOD:

Cook all ingredients together, low heat to melt coconut oil. 

Add water to cover & cook together until sweet potatoes are cooked through. Transfer into the Vitamix cannister and whir until homogeneous (don't drain before doing that). 

 Add non-dairy milk or vegetable stock just before serving, to desired thickness. May freeze. Taste improves with age. 

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**The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vitamix or other high speed blender


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