1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, sliced
1 tablespoon finely chopped gingerroot
1 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 cups water
1 1/4 lb sweet potatoes, peeled and cut into 1-inch pieces
3 large Granny Smith apples, peeled, cored and cut into 1-inch pieces
1/2 cup chopped fresh cilantro
1. In large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes or until onions are tender.
2. Add gingerroot, curry powder, cumin, salt and cinnamon. Cook, stirring constantly, 1 minute. Add water, sweet potatoes and apples. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring frequently, or until sweet potatoes are very tender.
3. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend until smooth. Repeat with remaining soup. Reheat if necessary. Stir in cilantro.