caribbean sweet potato coconut soup

serves 4 - 6

yeilds 8 cups

total time: 50 minutes

2 cups chopped onions

2/3 cup chopped celery

1 tbls canola or veg oil

1 tbls grated fresh ginger

1 tsp best curry powder

1/4 tsp freshly ground nutmeg

2 bay leaves

1/2 tsp salt

3 cups veg stock

4 cups peeled, and cubed sweet potatoes

1/2 tsp freshly grated orange or lemon peel

2 tbls dark rum

1 cup pineapple or orange juice

1 3/4 cups coconut milk ( 14 -ounce can)

2 tbls fresh lemon or lime juice

chopped cilantro or scallions (optional)

toasted unsweetened coconut flakes (optional)

~ in a pot, saute onions & celery in oil, about 10 minute with pot covered, stir a few times

~ add in ginger, curry,nutmeg, bay leaves, & salt. saute another minute

~ add the stock, sweet pots, citrus peel & rum.

~ cover, bring to a boil, reduce to simmer and cook for 15 - 20 minutes.

~ discard bay leaves

~ pour in pineapple or orange juice & coconut milk.

~ puree in batches, gently reheat

~ stir in lemon or lime juice