Puréed Sweet Potato Soup

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photo: simplyrecipes.com

1 onion, chopped
1 teaspoon minced fresh garlic
2 teaspoons curry powder
6 medium sweet potatoes, peeled and cut into chunks
1 (32-ounce) box pareve chicken broth
1 (14-ounce) can coconut milk
1 teaspoon grated fresh ginger
¼ teaspoon pepper
¼ teaspoon lemon grass

In a large Dutch oven, stir together all ingredients. Bring mixture to a boil; reduce heat and simmer for about 20 minutes, or until sweet potatoes are soft. Cool slightly.

Using a hand immersion blender, purée soup until smooth. Reheat over low flame.

2 thoughts on “Puréed Sweet Potato Soup

    • You can use 1 teaspoon lemon zest instead of lemon grass. It is a different flavor but will still be nice. I would use 1 1/2 teaspoons dried ginger in place of 1 teaspoon fresh ginger.

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