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Nathan and I used this mindset as the days disappeared toward our wedding day. Nathan lost about 18 pounds and I lost seven. While I wasn’t as successful, (editor's note: I'd call this successful!) I was still glad to shed a few as I planned and coordinated the final elements of our big day (see: stress eating).
Sweet Potato Curry Apple Soup
Prep time 10 minutes
Cook time 30 minutes
2 shallots/cloves garlic diced or minced
1 Tablespoon olive oil
1 small yellow onion diced
1 large carrot diced
1 Tablespoon curry powder
3 medium sweet potatoes diced
2 Granny Smith apple diced
1 cup Coconut milk (add water to balance out broth to preference)
Ginger spice to taste
Nutmeg spice to taste
Sea salt and pepper to taste
Optional garnish: Cilantro
Heat oil on medium in a large pot or Dutch oven. Sauté shallots, onions and carrots for 4-5 minutes. Sprinkle curry powder and stir until fragrant. Add sweet potatoes and apples followed by vegetable broth.
Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in milk, then heat through. Add other spices + S/P to taste!
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