We had this most wonderful soup from This Little Kitchen tonight with fresh baked bread and leftover ham. I tweaked it by substituting vegetable broth for chicken broth for my vegetarian husband. Oh, so good!
1 tablespoon olive oil
1 onion chopped
1 garlic chopped
1/8 teaspoon ground ginger (or use fresh ginger)
1/4 teaspoon curry powder
32 oz vegetable broth
1 can coconut milk
3 sweet potatoes boiled and mashed
In a pot heat oil then add onions cook for 1-2 minutes then add garlic. When onions are clear and garlic is soft stir in ginger and curry powder. Add the rest of the ingredients and warm soup up to your liking.