Reb Suegee's Curried Sweet Potato Soup

There's nothing particularly Jewish about this crazy delicious soup. But Suegee invented it for Ner Shalom's Chanukah potluck, and people wanted the recipe, and so there. The Holy Curried Sweet Potato Soup.

It's vegan by the way.

4 or 5 moderate size sweet potatoes
1 onion
2 tablespoons curry powder
1 tsp ginger powdered or 1 tbs fresh grated
1 can coconut milk (unsweetened)
3 cups vegetable stock
salt to taste

  1. Preheat oven to 450
  2. Scrub sweet potatoes and prick skin with fork
  3. Place sweet potatoes on a cookie sheet into oven and bake for 40 minutes or until soft
  4. Remove from oven and cool
  5. Chop onion and saute in several tablespoons of coconut milk until translucent
  6. Add curry powder and ginger to onions and saute stirring frequently until very aromatic, about 1 minute, then add rest of coconut milk
  7. Peel sweet potatoes and and to soup
  8. Add vegetable broth to soup and simmer for about 5 or 10 minutes
  9. Puree soup in batches and return to heat, you may need to add a bit of water until you get the desired texture
  10. Salt to taste, serve with fresh roasted and ground cumin sprinkled over each bowl
Suegee dedicates this recipe to Karen Finley.