Curried Carrot Sweet Potato Soup

• 3 Tablespoons Olive Oil
• 3 whole Medium Sweet Potatoes, Scrubbed And Cut Into Large Chunks
• 4 whole Carrots, Scrubbed And Cut Into Large Chunks
• 1 whole Stalk Celery, Cut Into 1 Inch Pieces
• 3 cloves Garlic, Roughly Chopped
• 1 whole Medium Onion, Roughly Chopped
• 2 Tablespoons Curry Powder
• 1 teaspoon Ground Cumin
• 1 Tablespoon Coriander
• 6 cups Vegetable Or Chicken Stock, Or Less As Needed
• 1/2 cups Heavy Cream
• Salt To Taste
• Parsley, For Garnish

1. Notes:
2. 1. Don't worry about the carrot and potato skins, they have tons of nutrients and will be blended with the rest of the soup later!
3. 2. For even cooking time, try to cut the potatoes, carrots, and celery into similar-sized chunks.
4. Heat a large soup pot to medium heat with the olive oil, potatoes, carrots, and celery. Sprinkle with salt and stir for 5 minutes to begin to heat through and cook.
5. Add the garlic and onion. Stir for 2 more minutes.
6. Add the curry powder, cumin, coriander, and another sprinkle of salt. Stir to coat the veggies with the spices for 2 minutes.
7. Add the stock, just enough to cover the vegetables. You might not need all of the stock. Cover the soup and bring to a boil for 15-20 minutes until the vegetables are very tender.
8. Using a blender or hand blender, blend the soup until it's very smooth. Return to the pot (if you used a regular blender) and bring to a simmer.
9. Add the cream and stir. Taste, and add more salt if you'd like.
10. Serve with parsley, bread, and an extra drizzle of cream if you're feeling naughty!

olive oil, sweet potatoes, carrots, stalk celery, garlic, onion, curry, ground cumin, coriander, vegetable or chicken, heavy cream, salt, parsley

Taken from tastykitchen.com/recipes/soups/curried-carrot-sweet-potato-soup/ (may not work)