Coconut Curry Carrot-Sweet Potato Soup

4 sm.-med. sweet potatoes

1 med. purple onion

⅔ med. red pepper

5 cloves of garlic

3 med. carrots

2T coconut oil

1t salt

1t pepper

1t AROY-D curry paste

1t pumpkin pie spice
1" piece fresh ginger

1c coconut milk

Scrub the sweet potatoes and remove any bad spots.  Cut these, the onion, pepper and carrots into 1" chunks.  Slice the garlic cloves.  Put all this in a medium size bowl.  Melt the coconut oil and pour over the vegetables.  Salt and pepper, toss, then put on a parchment paper lined jelly roll pan.  Bake at 400° for about 45 minutes, or longer until the vegetables are browned and soft.  Toss, move around, to re-coat everything with the oil and seasoning after about 20 minutes.

Put the vegetables into a heavy bottomed 3 quart pot.  Add a cup or two of water or vegetable broth, the finely chopped ginger, curry paste and spice.  Mash or blend with immersion blender, to the consistency you want.  Bring to a simmer and cook 15 minutes.  Stir in the coconut milk and serve, garnished with a little sour cream, dill and some chopped nuts. . .Lin