Creamy Curried Vegetable Soup

2 qt Water  

1 lb Fresh carrots, diced

1 lb Fresh celery, diced  

1 lb Fresh butternut squash, diced

1¹⁄4 cups Fresh onions, diced

1 qt Apple juice

2 Tbsp Curry powder

2¹⁄2 tsp Salt

¹⁄2 tsp Pepper, black 

1 Tbsp Parsley, dried

1 tsp Cinnamon

1¹⁄2 cups Coconut milk, unsweetened 

In a large stock pot, add water, carrots, celery, squash, turnips, onions, apple juice, curry powder, salt, black pepper, parsley, and cinnamon. Simmer uncovered over medium–high heat for 2 minutes, stirring occasionally. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10–15 minutes or until soft.   

Purée ingredients in stock pot with a hand mixer for 3–5 minutes until mixture has a smooth consistency. Fold in coconut milk. Simmer uncovered over medium heat for 1–2 minutes.

Makes 25 -1 cup servings.