Curried Sweet Potato Soup
1/2 large sweet onion, chopped
1 T. olive oil
1 small clove garlic, minced
1/4 tsp. dried ginger
1/8 tsp. ground red pepper
1/8 tsp. cumin
3 large sweet potatoes
1 c. water
1 box vegetable broth
1 can coconut milk
2 tsp. salt
cilantro
shredded Monterey Jack cheese, optional
Sauté onion in oil over medium heat about 8 minutes or until tender. Add garlic and next four ingredients and sauce one minute, stirring constantly. Remove from heat.
Meanwhile, bake the sweet potatoes in a 400 degree oven for one hour. Remove skins and cube.
Add the potato to the onion and spice mixture in the pot. Add one cup water and broth and bring to a boil. Reduce heat to medium and add coconut milk and Salk. Simmer stirring often for about 30 minutes to allow flavors to mingle. Add extra water as it thickens to desired consistency.
Use an immersion blender or transfer to a blender to process until smooth.
Sprinkle with cilantro and shredded cheese if desired.