Sweet Potato, Tofu, Ginger And Curry Soup (Vegan)

• 4 cups sweet potatoes, chopped
• 1 cup carrot, chopped
• 2 cups tofu, chopped
• 1 cup bell pepper (optional)
• 2 medium onions, chopped
• 4 tablespoons ginger, chopped
• 4 tablespoons curry powder
• 2 tablespoons olive oil
• 1 liter water
• 2 tablespoons fresh coriander, chopped (optional)
• sour cream (optional)
• salt and pepper

1. Cook the sweet potatoes in boiling water.
2. Steam the carrots till medium hard.
3. Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
4. add chopped Pepper and steamed carrots.
5. when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
6. Add the tofu. stir well.
7. Now Ground all of them together till you get a smooth texture.
8. add salt and pepper to taste.
9. Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
10. serve with fresh coriander and sour cream. great for home freezing.

sweet potatoes, carrot, bell pepper, onions, ginger, curry powder, olive oil, water, fresh coriander, sour cream, salt

Taken from www.food.com/recipe/sweet-potato-tofu-ginger-and-curry-soup-vegan-493739 (may not work)