Sweet Potato and Sausage Soup

I made this on Sunday, it was very easy and tastes delicious!

• 1 3/4 lbs sweet potatoes, peeled and roughly chopped
• 1/2 lb of your favorite spicy pork sausage, casing removed
• 2 large carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 cloves garlic, minced
• 1 1/2 tsp curry powder;
• 2 onions, roughly chopped
• 7 cups chicken stock
• Coconut oil
• Sea salt and freshly ground black pepper to taste

I doubled the sausage, because I had a whole pound that needed to be used up. It all gets dumped into the blender anyway, and in the end I couldn't really taste the sausage at all, so it must not have been too much!

1. Heat a large skillet over a medium-high heat with some cooking fat.
2. Add the sweet potatoes, sausage meat, carrots, celery, garlic, onions and curry powder. Combine well.
3. Cook, stirring occasionally, for about 8 minutes, until the carrots and sweet potatoes are slightly soft.
4. While the vegetables are cooking, pour the chicken stock in a pot and bring to a boil.
5. Add the cooked vegetables to the hot stock, bring back to a simmer and simmer for about 10 minutes, until the sweet potato cubes are cooked through.
6. Season to taste with sea salt and freshly ground black pepper, pour everything in a blender or food processor and process until smooth.

The curry flavor was a lot stronger than I expected, especially since I doubled the sausage and also added a little more sweet potato, I would cut down the curry if you're making it for someone who doesn't like that flavor!