This purple and orange soup is ready for fall!

Serves 4

35 minutes

1 large sweet potato or 2 medium

3-4 small purple potatoes

1/2 large carrot

1/2 large red onion

3-4 cloves garlic

1 tsp olive oil or coconut oil

2 tbsp sweet curry

1/4 tsp chipotle chili or smoked paprika if you are sensitive to heat

1/8 tsp coriander

1/8 tsp cardamom

1 tsp salt

Pepper to tast

2 1/2 cups vegetable broth as a Vegan option.

Chicken broth can be used if you prefer.

1 can coconut milk

Fresh ginger - about a half tsp

Sauté onion in oil until it begins to soften then add garlic and stir for about a minute, careful not to let the garlic burn. Add seasonings and stir until fragrant. Add vegetables and stir to coat and gradually pour in chicken stock. Bring to a boil and then add coconut milk. Simmer 20-25 minutes until all vegetables are very tender.

Carefully transfer to a blender, food processor, or use a hand held immersion blender to puree until smooth and return to the pot. Give it a little taste and adjust seasonings as needed. Keep on low until served.

Recipe by Lisa Wright Burbach