Seventh Class. Hmmm... good. That's What Kathy's Soups Are

This is her version of a soup she tasted at River Valley Market

Coconut Yam Curry Soup
Yield- 1 gallon

2 cups diced yellow onion
2 cups peeled diced carrots (I used 2 pounds of organic carrots because I like carrots)
1 tsp. minced fresh ginger (more or less to taste)
1 tsp. minced garlic (more or less to taste)
1 28 oz. can diced tomatoes
this part can be done ahead, and I would add the curry spices here (see cooking directions below)

5 pounds peeled and diced sweet potatoes I used only 3 lbs and boiled these to make them easier to peel and less wasteful as they were organic and very uneven etc. .

2 quarts vegetable stock or water I used water because I didn’t want to transport a half gallon of stock

1 12 oz can coconut milk (don’t use the ‘light’ kind, not enough flavor)
1 Tbsp. curry powder (I used Madras curry with a little extra turmeric)
2 Tbsp. olive oil
salt to taste (I didn’t use any salt at all)

- Sweat the onion, carrot, ginger and garlic with olive oil and a bit of salt until the onions are translucent
- Add tomatoes and stir
- Add sweet potatoes and vegetable stock- the stock should just cover everything in the pot
- Bring to a simmer and cook until the potatoes are soft
- Add coconut milk and curry, more salt too, and allow to simmer for 10 minutes (I followed these directions and think it would have tasted better if I had added the curry at the beginning and let it mellow overnight.)
- Adjust seasonings and it's ready to go
- You can also puree this for a smooth soup (It’s prettier pureed)
- You can substitute pumpkin puree for the sweet potatoes as well. (Haven’t tried this yet.)

Notes: a couple of days later the flavor had mellowed nicely, and I served the curry over white rice and I thought it tasted much better.