Curried Sweet Potato, Apple & Ginger Soup

Have I mentioned lately how gosh darn happy we are that fall is finally here?

It's that magical time of the year where squash and pumpkin and sweet potatoes are plentiful. And apples. Lots and lots of apples.

I made this soup. AND IT WAS AWESOME. It will absolutely be made again.

AND! Here's the compliment of the week! Will said it was one of his most favorite meals that I have EVER made him. And considering I've been cooking for him basically every day for the last 3+ years (since he doesn't cook at all, really) that really means something.

The Tools:

- 4 qt. crockpot (or 6 qt. would work, too - soup is more forgiving)

- 3 large sweet potatoes, peeled and cut into chunks
- 1 medium white onion, diced
- 1 large golden delicious apple, peeled and cut into chunks
- 2 cups chicken broth
- 2 cloves garlic, minced
- 2 T ginger, grated
- 1 T curry powder
- 1/2 t red chili paste
- juice of one lime
- 2 T cilantro, chopped
- 1 14.5 oz can coconut milk

The Process:

Put everything except the cilantro and coconut milk in the crockpot. Cover and cook on low for 5-6 hours. The vegetables should be tender.

NOTE: There will NOT be enough liquid to cover all of the vegetables. That's okay. Just keep the lid on tight and the veggies not covered in chicken broth will be steamed and cook just fine.

After the veggies are all cooked, using an immersion blender, carefully blend the soup until it's smooth. (If you don't have an immersion blender, carefully blend in batches with lots of hot pads and oven mitts so you don't burn yourself.)

Add the coconut milk; blend until it's all creamy and wonderful.

Have your one year old "help" sprinkle the cilantro over the soup and serve it and eat it and make lots of "yummy smacking" noises so the baby giggles.

Happy Fall!!

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