October First Soup

Since this is a hodge-podge of a few recipes, I'll claim its new name as "October First" soup!

Really - it is Curried Sweet Potato, Carrot and Apple Soup. Adapted from "Wonderful Curried Sweet Potato Soup" - http://www.food.com/recipe/wonderful-curried-sweet-potato-soup-161324

1 T butter

1 T olive oil

1.5 T Curry Powder

1 t cinnamon

2 garlic cloves, minced

3 large sweet potatoes, peeled and chopped into cubes

3 medium apples, peeled and chopped

4 medium carrots, peeled and chopped

32 oz. box chicken stock (or veggie stock)

1 t sea salt

2 t pepper

one shake of nutmeg

1/4 coconut milk (I used the So Delicious Coconut Milk rather than canned/sweetened milk - although you can probably use both).

In a large pan, melt butter in olive oil over low-medium heat. Add curry powder to form paste; add garlic. Add sweet potatoes, carrots, apples, cover and let simmer for about 15 minutes.

Put half of mixture into blender with half of chicken stock; puree and pour into soup pot. Repeat, and stir well. Add coconut milk, salt, pepper, nutmeg, and more of other spices to taste. Bring to boil; cover and let sit for about five minutes.

Soup should be a rich orange-yellow color and relatively thick consistency.

To freeze, let cool and pour into a freezer bag to allow for flat storage.