Sweet Potato Coconut Soup-Oamc

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 celery ribs, chopped
• 2 tablespoons gingerroot, chopped
• 1 teaspoon mild curry paste or 1 teaspoon curry powder
• 6 cups sweet potatoes, peeled and diced (about 2lbs)
• 2 apples, peeled, cored and diced
• 5 cups chicken or 5 cups vegetable stock
• 1 cup coconut milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice
• 2 2 tablespoons green onions or 2 tablespoons parsley, chopped

1. in large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute.
2. add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes.
3. in batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper.
4. to serve stir in lime juice, garnish with coriander.
5. Make Ahead Directions:.
6. refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.

vegetable oil, onions, celery, gingerroot, curry, sweet potatoes, apples, chicken, coconut milk, salt, black pepper, lime juice, green onions

Taken from www.food.com/recipe/sweet-potato-coconut-soup-oamc-383899 (may not work)