SWEET POTATO SOUP
Ingredients
2 pounds sweet potatoes
3 large carrots
4 tablespoons olive oil, divided
1 large onion, chopped
6 garlic cloves, chopped
2 tablespoons fresh ginger root, peeled and minced
2 apples, peeled and rough chopped
4-6 cups vegetable or chicken stock
1, 15.5 ounce can unsweetened coconut milk
1 ½ teaspoons salt
1 teaspoon black pepper
2 teaspoons curry powder
2 teaspoons paprika
2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
Instructions
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
Cut the sweet potatoes in half lengthwise and place them on the baking sheet with the carrots. Drizzle 2 tablespoons of the olive oil over the veggies and lightly toss so they are all coated. Bake for 30-40 minutes until very tender when pierced with a fork. Set aside to cool.
Heat the remaining oil in a large Dutch oven over medium high heat. Cook the onions, garlic, ginger, and apples until they are soft and fragrant, about 3 minutes, stirring frequently.
Scoop the soft flesh out of the skins of the sweet potatoes and chop the carrots into 2” pieces and add everything to the pot. Add 4 cups of the stock, coconut milk, salt, pepper, curry, paprika, and Italian seasoning to the pot and bring to a boil. Reduce to a very low boil and let the soup cook for 20-30 minutes so the flavors can meld.
Transfer the soup to a blender (or use an immersion blender) and process until smooth. Add as much of the remaining 2 cups of stock as needed to reach the desired consistency/thickness. Return the soup to the pot and bring up to heat.
Serve hot in bowls garnished with a sprinkle of paprika, a drizzle of coconut cream, and chopped parsley.
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