Sweet Potato Coconut Soup-Oamc - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
2 celery ribs, chopped
2 tablespoons gingerroot, chopped
1 teaspoon mild curry paste or 1 teaspoon curry powder
6 cups sweet potatoes, peeled and diced (about 2lbs)
2 apples, peeled, cored and diced
5 cups chicken or 5 cups vegetable stock
1 cup coconut milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
2 2 tablespoons green onions or 2 tablespoons parsley, chopped

Preparation

in large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute.
add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes.
in batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper.
to serve stir in lime juice, garnish with coriander.
Make Ahead Directions:.
refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.