1 onion, chopped
2 stalks celery, chopped
3 pounds sweet potatoes, peeled and diced
8 cups bouillon
1 tablespoon mild curry powder
2 teaspoons thyme
1 teaspoon freshly ground black or white pepper
pinch cayenne, to taste
1/4 cup brandy (optional)
2 cups light coconut milk or soy milk

Combine the onion, celery, sweet potatoes, bouillon, curry powder and peppers in a large pot. Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the potatoes are soft. With a slotted spoon, remove about 2 cups of the vegetables and set aside. Puree the remaining soup with a hand blender until it is fairly smooth. Return the vegetables to the pot, stir in the brandy and coconut or soy milk, and heat through.

6-8 servings