Curried Pumpkin/Butternut or Sweet Potato Soup
INGREDIENTS:
1 tbsp coconut oil
1 large sweet onion
2 cloves garlic, sliced
2 tsp curry powder, yellow, mild
1 tsp turmeric
4 cups of non msg, low sodium vegetable broth
2 lb, 12 oz sweet potato, butternut squash or pumpkin, peeled and cubed
1 apple, peeled and diced
1/2 cup full-fat coconut milk
METHOD:
Sauté the onions and garlic in the coconut oil
Add the curry powder and turmeric and cook for an extra minute
Add sweet potatoes/pumpkin/butternut squash, stock, and apple
Simmer for 30 minutes until soft
Allow to cool, pour into a blender or food processor and blend until smooth
Pour back into pot, heat over low heat (do not boil)
Add coconut milk before serving and garnish with raw pumpkin seeds