Curried sweet potato soup

I was trying to recreate the curry soup at Roots. I'm obsessed with it these days! I knew I wouldn't be able to get the exact same thing, but I came pretty close. This is delicious -- and extra-super-duper healthy, too.

Curried sweet potato soup (makes 8 servings)

1 tablespoon canola oil

1-1/2 pounds sweet potatoes, peeled and diced

1/2 large red pepper, seeded and diced

1/2 medium red onion, chopped (a yellow onion would be fine, too)

2 shallots, chopped

1-1/2 teaspoons Madras curry powder

2 cloves garlic, minced

1 teaspoon finely grated fresh ginger

4 cups vegetable broth

1 cup diced apple (about 1 apple), something sweet like a Gala

2 cups soy milk

salt and pepper, to taste

2 tablespoons honey

1.) Heat the canola oil in a soup pot over medium heat. Add the onions and curry powder and cook, stirring frequently, for about 3 minutes.

2.) Add the red pepper, garlic, and ginger, and stir. Cook for about 1 minute, then add the broth, scraping up the bits on the bottom of the pot.

3.) Add the sweet potatoes, and bring to a boil. Reduce heat slightly, and simmer for about 10 minutes, then add the apple, and cook 5 minutes more, or until potatoes and apple are tender.

4.) Season with salt and pepper, and puree until smooth in a food processor or with a hand-held blender.

5.) Return soup to pot if you used a food processor, and stir in the soy milk. Reheat.

6.) Turn off the heat, and stir in the honey.