In Colorado, September can mean golden days and cool nights. This year is taking a note from last year however, and today is the third rainy day in a row. I'm battling the chill with soup and muffins.
2 sweet potatoes
1 yellow onion
1 small apple
2 tb olive oil
1 quart chicken or vegetable broth
5 garlic cloves, peeled
1 half-thumb sized ginger root, peeled & chopped
1 large bay leaf
1 small sprig of fresh rosemary
1 Tb curry powder
1 cup coconut milk
salt and pepper to taste
Optional chopped kale and cooked sausage
1. Preheat oven to 375'F. Chop sweet potatoes, onion and apple into similar sized pieces. Toss with olive oil, salt and pepper, and slip in oven for 30 minutes in a roasting pan.
2. When vegetables are soft and slightly golden brown, remove from them from the oven, and pour 1/2 cup of broth over the top. Let sit for a few minutes and then scrape the pan with a wooden spoon. Transfer veggies, broth and scrapings into a heavy-bottomed soup pot.
3. Add remaining broth, garlic and ginger, and bring to a boil. Reduce to a simmer, stirring occasionally until garlic is soft. Remove from heat and blend with immersion blender. Use a splatter guard to protect your kitchen and yourself!! Add bay leaf, rosemary, and curry powder and return to simmer. Stir in coconut milk and taste for salt.
4. Serve soup with a dollop of goat's milk yogurt, or, for a more substantial meal, stir in kale and cooked sausage. We used maple chicken sausage and it was fantastic!