Caribbean Sunset Soup

My homeboy

When I cook I usually google things like "recipes with sweet potato" and review about 5 recipes to come up with a plan, which usually consists of a combo of a few recipes.  I don't like following recipes -- I find them restrictive.  This sometimes gets me into trouble, with final products that are epic fails. However more often than not it turns out great and it helps me use up ingredients that I have laying around my house without having to run out to the grocery store to grab one stupid ingredient because we all know how much I love grocery shopping. Every now and then I rip out recipes from magazines that I think sound delish.  I toss them in my junk drawer never to be seen again.  Today when I was riffling around the drawer for a pen I came across a pile of recipes collecting dust.  Dammit. I have the day off today and little to do so there was no excuse. Time to use one of them. I picked a recipe that I knew I had most ingredients for and substituted the rest. I settled on Caribbean Sunset Soup from Fresh Juice, a fantastic free magazine that we get in the mail because we are President's Choice customers. Thanks to you, Galen Weston Jr. my house smells yummy!  Here is my adaptation of the recipe.
Ingredients
1 tablespoon olive oil
2 large sweet potatoes, peeled & cubed
1 large onion, chopped
3 cloves garlic, minced
3 cups veggie or chicken stock
3/4 of a tin of light coconut milk
juice of 1 lime, a the zest of half
1/4 teaspoon black pepper
1/4 coriander (it called for fresh cilantro to garnish but that stuff makes me ralph)
1 teaspoon mild Indian curry paste (*I didn't have this so I used 1/2 teaspoon dried hot pepper flakes, 1/4 teaspoon turmeric, 2 teaspoons garam masala,1 1/2 tablespoons fresh ginger)

Method
In a large soup pot over medium heat warm oil and toss in garlic, onion and all the spices. Cook for about 4 minutes or until onions turn translucent. Add cubed potatoes and stock and bring to a boil.  Cover and simmer for 20 minutes or until potatoes are tender.  Transfer to a food processor and puree.  Return back to the pot.  Over low heat slowly stir in the coconut milk, the juice from 1 lime and a little of the zest. Stir and serve with triangles of warm naan bread.