curried sweet potato soup: part 1.

the ingredients:

4 lbs sweet potatoes, boiled and peeled
2 medium yukon gold potatoes, skins on, boiled and diced
2 medium red bliss potatoes, skins on, boiled and diced
1 large red onion, diced
2 carrots, chopped (i leave the skins on; you don't have to)
1 shallot, diced
5 cloves of garlic, peeled and pressed
1 can coconut milk
2 tbsps olive oil
about 2 quarts of water or vegetable broth
curry powder
sea salt
black pepper
cayenne pepper
crushed red pepper flakes
garlic powder
fresh ginger, grated or sliced (to taste; ground ginger may be subbed)

combine shallot, garlic, onion, spices (all are to taste!), & olive oil in your stock pot.

cook until onions are translucent and the carrots are soft; add water or vegetable broth; bring to a rapid boil.

add all potatoes; lower the heat to a simmer.

cook for about 30-40 minutes, stirring occasionally.

** at this point i decided i had to go to bed. next post: coconut milk, pureeing the soup, last-minute tweaking, and what happens when you add a dollop of honey.

UPDATE: i pureed the soup, added a bit more veggie broth to thin it out, and left the coconut milk out. it was deliciously amazing. :)