Recipe Vortex

1.5 lbs organic sweet potatoes

1 large honey crisp apple (or 2 small apples)

2 Tablespoons oil

3 garlic cloves

1 yellow onion

1 large celery stalk (or 2 smaller stalks)

3 cups low sodium vegetable broth

fresh thyme sprigs

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

2 teaspoons curry powder

1 teaspoon coconut sugar

1/2 teaspoon salt & black pepper (plus more to taste)

1 14 oz canned coconut milk, unsweetened

Prep the vegetables: First, peel sweet potatoes and apple and cube into 2 inch thick cuts. Then dice onion, mince the garlic cloves, and dice up the celery stalk.

Sauté base vegetables: In a large pot or dutch oven, sauté in oil the diced onion and garlic for 3 minutes until soft. Season with pinch of salt. Then add diced celery, cook with onions for 1-2 additional minutes.

Deglaze the pot: Use a generous splash of the vegetable broth to then "deglaze" the pot with the sautéed vegetables. This is when you use your wooden spoon to scrape bits off the bottom of the pot – which lifts flavors out of the sautéing process into the soup and helps prevent any burning.

Add ingredients and simmer: then add rest of vegetable broth, chopped sweet potatoes, chopped apples, cinnamon, curry powder, ginger, sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme sprigs. Cover and let simmer for 15-20 minutes – sweet potatoes should be soft when tested with a fork.

Blend soup: remove thyme sprigs using a fork or tongs. Then either use a hand-immersion blender or transfer soup to high-powered blender and blend soup for 30-40 seconds on high until a creamy consistency.

Stir in coconut milk: Pour soup back in the pot (if using blender) then stir canned coconut milk into soup. Taste and adjust seasoning with salt or additional curry powder if needed. Serve and enjoy!