• 2 Cups cubed, peeled sweet potatoes
• 1 ½ Cups cubed, peeled Granny Smith apples
• 2 Cups water
• 1 ½ Cups vegetable or chicken stock
• 3 Tablespoons Olive Oil
• 3 Tablespoons minced onion
• 1 ½ Teaspoons curry powder
• 1 Teaspoon ground coriander
• 1 Tablespoon fresh grated ginger
• Salt
• Pepper 

METHOD:

Sauté onions in oil until softened, add curry powder, coriander and ginger. 

Stir continuously for 2 minutes.  Add water and stock, bring to a boil. 

Reduce heat add apples and potatoes.  Simmer for 30-40 minutes. 

Add salt & pepper to taste.  Puree in food processor. 

Serve with a dollop of plain yogurt in center of bowl, sprinkled with paprika and fresh coriander.

Hints:

You get the best color if you use the orange sweet potatoes called “Jewel”.

You can substitute mangoes for the apples.

If you like spicy food, add more curry and a dash of Cayenne pepper.