3 sweet potatoes, peeled and chopped into 1/2" pieces
1 parsnip, peeled and chopped into 1/2" pieces
1 onion, finely chopped
1/2 teaspoon fresh gingerroot, peeled and grated
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/4 teaspoon garlic salt
A pinch - 1/8 teaspoon cayenne pepper (to taste)
1/2 cup broth (chicken, beef, or vegetable)
3/4 cup coconut milk
2 cups water

1. In a 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and ginger and saute until soft, about 3-5 minutes. Add sweet potatoes, parsnips, spices, broth, and water. Stir gently to mix.

2. Heat mixture to boiling over high heat, stirring occasionally. Once boiling, cover and reduce heat to medium-low. Simmer, stirring every few minutes, until potatoes and parsnips are very soft, about 20 minutes.

3. Transfer half of mixture to blender. Puree until smooth. Pour pureed soup into large bowl. Repeat with other half of soup.

4. Return soup to pan. Add coconut milk; stir well to mix. Reheat on low, if necessary.

Makes 6 main dish servings.