Caribbean sweet potato coconut soup

 2 c chopped onion

2/3 c chopped celery

1 tbsp canola or veg oil

1 tbsp grated fresh ginger root

1 tsp. curry powder

1/4 tsp ground nutmeg

2 bay leaves

1/2 tsp salt

3 cups water

4 cups peeled and cubed sweet potatoes

1/2 tsp. freshly grated lemon or orange peel

1 cup pineapple or orange juice

1 3/4 c coconut milk (14 oz can)

2 tbsp fresh lemon or lime juice- to taste

chopped cilantro

toasted cononut- 350 for 2-3 minutes

Saute onions and celery in oil until translucent, about 10 mins. Cover the pot and stir often to prevent sticking. Add ginger, curry, nutmeg, bay leaves, salt and saute for another minute, stirring constantly. Add water, potatoes, citrus peel, cover and bring to a boil. Reduce heat and simmer until tender, 15-20 mins. Remove bay leaves. pour juice and coconut milk into soup. Puree soup in blender until smooth. Stir in lemon or lime juice. Garnish with cilantro and coconut if desired. (add 1/2 c water for thinner soup.)