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Ingredients

3 lb sweet potatoes, roasted whole and peeled

4 T olive oil

1 large onion, diced

4 carrots, diced

4 stalks of celery, diced

1 T curry powder

1 T Spike seasoning

1 T fresh grated ginger

6 c vegetable stock

1 c apple juice

1 14-oz can coconut milk

Gingersnaps, crushed (optional)

Plain yogurt (optional) 

Directions: Sauté onion, carrots and celery in soup pot until translucent. Add spices and simmer for 5 minutes on low heat. Add juice, stock and coconut milk. Simmer 15 minutes and adjust seasonings. Cool. Blend to desired consistency. Garnish with crushed gingersnaps and yogurt, if desired.

Nutritional facts (daily value): Calories 561kcal; Protein 2g (4%); Total Fat 55g (85%), Sat. 8g (38%); Chol. 0mg (0%);
Carb. 19g (6%); Fiber 4g (17%); Sugars 7g; Calcium 64mg (6%); Iron 2mg (14%)