Curried Sweet Potato Soup (Gluten Free and Dairy Free)

I absolutely love to make and eat soup.  I love a slow morning of cutting up the vegetables, sauteing them and coming up with delicious magic!  For the past several years I've been making soup as the first course for both Thanksgiving and Christmas.  It makes it feel so fancy.  Often I make the soup weeks before the holiday and freeze it. It seems like you slaved to get the meal ready but the soup part was made a long time ago and just heated up.  This curried sweet potato soup has a very mild flavor or curry.  If you're not a fan of curry I suppose you could leave it out but it's not really a major flavor in this soup.  It just makes it special.  I hope you'll try this soup.  We love it!
 
Curried Sweet Potato Soup

6 sweet potatoes peeled and cubed
2 T olive oil

Place sweet potatoes on a baking sheet, drizzle with oil and roast 450 oven for 30 min or until tender and slightly browned. While potatoes are cooking prepare the following ingredients:


2 T olive oil (butter or other oil)
1 large onion
6 cloves garlic crushed

Saute the onion and garlic in oil till just tender (5 min). Then add:

1 T grated ginger
1 T tomato paste
1 t curry powder
1 t cumin
1 t salt
1/2 t pepper

Cook together with the onions for 1 - 2 minutes.  Deglaze the pan with

1/4 cup Chardonnay (optional)

Cook till liquid is dissolved.

In a dutch oven add potatoes and onion mixture. Then add:

1 can coconut milk
1 32 oz chicken broth or vegetable broth

Cook till heated through.  Carefully blend ingredients in a blender or food processor until smooth.
Add the juice of one lime and serve.