Recipe By: Raven

2 1/2 pounds sweet potatoes
2 tablespoon olive oil
1 large onion
1/4 teaspoon freshly ground black pepper
3 clove garlic
1 Granny Smith apple
1 tablespoon hot curry powder (or to taste)
4 cup good vegetable stock
1 tablespoon cider vinegar

Roast the sweet potatoes in a 400F oven until soft, about 1 hour.

Meanwhile, warm the oil over medium heat in a dutch oven or large saucepan. Chop the onions roughly and add to the pot, along with the black pepper.
Cook, stirring occasionally, until the onion is starting to caramelize and is quite soft, about 20 minutes.

Mince the garlic and add to the pot. Peel, core, and dice the apple, and add to the pot. Let cook for a couple minutes to start to soften the apple,
then add the curry powder. Stir for a minute or so, then add the vegetable stock.

When the sweet potatoes are done, scrape the flesh from the skins and add to the pot and stir well. Let simmer for about 30 minutes to integrate the
flavors. Process with an immersion blender to a thick consistency. (I leave a few lumps of apple.)

Stir in the vinegar, and warm through. Serve in warmed bowls.

Serves: 4

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