Curried Sweet Potato and Apple Soup

 

1

tablespoon olive oil

1

large onion, sliced

2

cloves garlic, sliced

1

tablespoon finely chopped gingerroot

1

teaspoon curry powder

3/4

teaspoon ground cumin

1/2

teaspoon salt

1/4

teaspoon ground cinnamon

4

cups water

1 1/4

lb sweet potatoes, peeled and cut into 1-inch pieces

3

large Granny Smith apples, peeled, cored and cut into 1-inch pieces

1/2

cup chopped fresh cilantro

• 1 In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
• 2 Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
• 3 In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.