Orange vegetable coconut curry soup

This recipe comes from the King George Farmers Market’s “Fields to Table Cookbook,” which cites market manager DeLaura Padovan as the source.

Ingredients:

• carrots (see directions to get a sense of how many)
• winter squash
• sweet potatoes
• 1-2 large onions
• 1-2 cloves of garlic
• 2-3 tablespoons of butter (you can substitute olive oil)
• 1 can of coconut milk (can use low-fat)
• curry powder, cumin and turmeric to taste
• salt and pepper to taste

Directions:

• Wash the vegetables, chopping into 2-inch chunks, until you have 4-6 cups of veggies.
• Saute garlic and 1-2 big onions in the butter (or oil) in a heavy-bottomed soup pot. When they’re tender, add the orange vegetables with just enough water to cover.
• Cook until the veggies are tender, stirring from time to time.
• When the veggies are soft and ready, scoop them out of the pot and puree in a blender, food processor or by hand with a potato masher.
• Return the puree to the liquid in the pot and add a can of coconut milk. (To get the desired consistency, you may need to add a little water if the soup ends up too thick.)
• Season with curry powder, cumin and turmeric to taste. Salt and pepper are optional.

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