1
Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil and melt it so that it covers the bottom of the pot.
2
Add onions, carrots (unpeeled) and celery, stirring frequently. When vegetables have begun to brown (about 5 minutes), add curry powder (preferably trade organic), allowing it to toast on the bottom of the pan. Stir well.
3
After a minute or so, add a little water to the pot to keep the curry powder from burning. Add garlic, sweet potatoes, salt and pepper.
4
Pour in enough water so that the vegetables are just covered. Bring to a boil, stirring occasionally.
5
Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and occasionally checking the doneness of the sweet potatoes.
6
When potatoes are soft enough to be easily cut with a spoon remove pot from heat. Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary.
7
Add more salt (unrefined sea salt) if needed.
Enjoy.