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Coconut Curry Sweet Potato Soup



2 large sweet potatoes (about 2 pounds/900 g) peeled and grated

2 onions, chopped

2 carrots, chopped

2 cans (14 ounces/400 ml each) of coconut milk

2 cups (500 ml) of water

2 cloves of garlic, sliced

A 1-inch (2.5 cm) knob of frozen ginger, finely grated

2 tablespoons (30mL) of curry powder

2 teaspoon (10ml) of salt

1 teaspoon (5ml) of Sriracha or your favourite hot sauce


Pile everything into a large pot. Bring to a furious boil over medium-high heat, then reduce the heat to a slow, steady simmer. Cover and cook until the vegetables are tender and your kitchen smells amazing, 15 minutes or so. Remove from the heat and puree with an immersion blender (or, work in batches, in a regular blender or food processor).

This month’s recipe is from Chef Michael Smith’s newest book Real Food, Real Good supporting his philosophy that “real food is easy to make, delicious and good for you”, and makes a perfect meal for these cold and blustery January days. Just make sure to sit down at a table and share it with someone you love!


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