Myx' World of Foods

This colorful soup is thick and tasty with its slight curry flavour. If curry isn't a favorite accent, decrease the curry paste to 1tsp. Of course, you don't have to puree the soup to enjoy its fresh taste.

Prepare:

2 sweet potatoes
1 tbsp vegetable oil
1 small onion, finely chopped
2 gloves garlic, minced
1 tbsp minced gingerroot
2 tsp mild curry paste
4 cups vegetable or chicken stock

Here's how:



Peel and cut sweet potatoes into 1/2 inch cubes, set aside. In a large saucepan, heal oil over medium heat, cook onion, garlic, gingerroot and curry paste, stirring occasionally, for 3 minutes or until softened. Add sweet potatoes, stir for 1 minute or until coated. Add stock and bring to boil, reduce heat, cover and simmer for 10 minutes or until potatoes are tender. With immersion blender or in blender, puree soup, reheat if necessary.