Recipe challenge -- Sweet Potato Soup with....

One of my November goals is to challenge an interesting recipe I see... so the first time ever, I finally got a recipe from the Food & Nutrition magazine that I have subscribed for 2 years now... Sweet Potato Soup with Cashew-Coconut Cream (developed by Cara Rosenbloom, RD. Thank you! )

1) Prepped the following ingredients

2 shallots, chopped
2 cloves garlic, chopped
2 medium sweet potato, diced
2 stalks celery
1 medium carrot, diced

2) In a large pot, over medium heat, add oil, shallots and garlic. Stir and cook for 5 minutes. Add sweet potato, celery and carrot, and sautee for 1 minute. Stir in curry powder and salt. Add water, bring to a boil and reduce heat to low. Simmer for 20 minutes, or until the vegetables are tender.

1 tablespoon extra virgin oil
2 table spoons mild yellow curry powder
3/4 teaspoon sea salt
4 cups water  

3) Remove the soup from heat and cool slightly. 

Add coconut milk and cashew butter, stirring well to combine.

1/4 cup full-fat coconut milk
2 tablespoon cashew butter

4) Puree soup in the pot with a blender.

 5) The finishing touch is to add the Cashew-Coconut Cream, 

which is a combination of:

1/4 cup fat free plain greek yogurt

1 tablespoon cashew butter

1 tablespoon full-fat coconut milk

1 to 2 teaspoons water

Looks like it, just need some parsley or cilantro

With these, the final product yields 48 fl oz (6 cups). This is my first time making a pureed soup and it is different from the typical Chinese soup. The soup is very flavorful, not so much of the taste of celery but the sweet potato! The cream really adds the extra sweetness and richness of the cream. It really adds to just boring typical sweet potato soup! It would be perfect if this was served with garlic bread or toasted baguette!!!!

Definitely a must try for this cold cuffing season :P But make sure you have time to spare to make this soup :D

ct.