2 tbsp vegetable oil
2 onions, chopped
2 stalks celery, chopped
2 tbsp chopped ginger root
1 tsp mild curry paste or powder
6 cups diced peeled sweet potatoes
2 apples, peeled, cored and diced
5 cups chicken or vegetable stock
1 cup coconut milk
¼ tsp each salt and pepper
1 tbsp lime juice
2 tbsp chopped fresh coriander, green onion or parsley
In a large saucepan, heat oil over low heat; cook onions, celery and ginger until tender, about 4 minutes. Add curry paste; cook, stirring, for 1 minute.
Add potatoes, apples and stock; bring to boil. Cover, reduce heat and cook gently until vegetables are tender, about 25 minutes. Add coconut milk; cook for 5 minutes.
In batches, transfer to blender or food processor, or use immersion blender; puree. Season with salt and pepper.
Just before serving, stir in lime juice; garnish with coriander.