Curry and Sweet Potato Soup

• 1 tablespoon olive oil
• 1 onion, diced
• 4 medium garlic cloves, peeled
• 6 cups chicken stock or 6 cups vegetable stock
• 1 lb sweet potato, peeled cut into chunks
• 1 medium russet potato, peeled cut into chunks
• 2 teaspoons salt
• 6 tablespoons honey
• 1 medium red bell pepper, seeded diced
• 3 teaspoons curry powder
• 12 teaspoon black pepper
• 12 teaspoon ground ginger
• 14 cup fresh cilantro, chopped (optional)

1. Heat the oil over medium-high heat in dutch oven.
2. Add the onions and saute until translucent (2 to 3 minutes).
3. Add the garlic and saute (1 minute).
4. Add the stock, potatoes and salt.
5. Cover and simmer until the potatoes are tender (about 15 minutes).
6. Puree the mixture in batches.
7. Return soup to low heat and add 5 tablespoons of the honey, the bell pepper, curry powder, black pepper and ginger.
8. Bring to a simmer, taste and adjust seasonings.
9. Microwave the remaining 1 tablespoon honey for 5 seconds on High.
10. Serve the soup drizzled with the warm honey.

olive oil, onion, garlic, chicken stock, sweet potato, russet potato, salt, honey, red bell pepper, curry powder, black pepper, ground ginger, fresh cilantro

Taken from www.food.com/recipe/curry-and-sweet-potato-soup-518828 (may not work)