Orange and Green Vegetable Curry Soup

2T coconut oil

½ green pepper

1 lg. purple shallot

12 cloves of garlic

1½ c chopped celery

4 green onions

3 carrots

2 med. sweet potatoes

1 T cumin

1 T curry powder

2 t pumpkin pie spice

½ t ground black pepper

½ t Himalayan pink salt

1 t turbinado or brown sugar

4 c cold filtered water

1 T Better Than Bouillon - vegetable

½-¾ c raisins

1 can coconut milk

Melt the coconut oil in a 4 quart heavy-bottomed pot.  Peel the sweet potatoes and carrots before chopping, then add all the chopped vegetables.  Sprinkle on everything in the seasoning group, pour in about a cup of the water, stir well, simmer while stirring, until most of the water is absorbed.  When it starts to stick to the pot and sizzle, pour in the rest of the water, stir, cover and simmer 30 minutes.

Taste the broth and add the BTB soup base in small amounts until it tastes as you'd like.  Put the raisins in a tiny bowl and ladle some hot broth over them and set aside for now.

Blend everything in the pot with an immersion blender.  Stir in the coconut milk, add the raisins and blend again, just enough to chop them a bit.  Bring back just to a slight simmer.  Serve garnished with some pumpkin seeds and chopped parsley or cilantro.  If you're not a vegan or vegetarian, chop up some cooked beef, chicken, lamb, venison or goat and pour the hot soup over it - Mmmm. . .Lin