2 Cups cubed, peeled sweet potatoes

1 ½ Cups very ripe Mango

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 mango and potatoes.  Simmer for 30-40 minutes.  Add salt & pepper to taste.  Puree in food processor.  Serve with a dollop of plain yoghurt in center of bowl, sprinkled with paprika and top with fresh Italian Flat Leaf parsley.

Hints:

You get the best color if you use the orange sweet potatoes called “Jewel”.  If you can’t find orange sweet potatoes, substitute 1/3 of the potatoes with carrots.

You can substitute apples for the mango.

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