This purple and orange soup is ready for fall!
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