Roasted Sweet Potato Soup with Coconut Milk

Recipe #7 in my 52 recipes challenge came about because I was craving a soup with coconut milk and I had some sweet potatoes that I needed to use. I searched the internet and found this recipe. I decided to try it out for some friends tonight and I really enjoyed it. It's hard to believe, but the kids ate it and they didn't fuss about it.  Miracle! Definitely making this soup again! 

Roasted Sweet Potato Soup with Coconut Milk

3 medium sweet potatoes

1 spanish onion, chopped

2 garlic cloves, finely chopped

2 stalks of celery, chopped

1 tsp curry powder

1 tsp sea salt

5 cups vegetable stock

1 can organic coconut milk

1/2 cup water

olive oil

Directions:

1. Preheat oven to 350.
2. Slice the sweet potato into 2 inch rounds.  Place in a baking tray lined with parchment paper.  Drizzle with olive oil and season with sea salt.  Bake for 1 hour or until tender. Remove from the oven and set aside to cool.  
3. Scoop the flesh out of the sweet potatoes and discard the skins.  Set aside.
4. In a large pot, heat some olive oil over medium heat.
5. Add the celery and onion and cook for 5 minutes, stirring often.  
6. Add the garlic and curry powder and cook for another minute while stirring.
7. Place the sweet potato in the saucepan and mix well.
8. Add the vegetable stock and bring to a boil.
9. Turn the heat down to medium and cover.  Simmer for 15 minutes.
10. Remove the soup from the stove and let cool.
11. Blend the soup in batches (or use a hand blender) until smooth and creamy.
12. Place the soup back in the saucepan and add the coconut milk and water.  Stir well.
13. Heat up the soup back up and enjoy!