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Savory Fall Soup: Curried Beef w/ Sweet Potato

January 5, 2010
1.5lbs flank or skirt steak chopped to bite size and seasoned with a curry blend
1 large Sweet potato
1/2 large onion
3 cloves garlic skin on
thumb sized piece of ginger peeled and sliced
1 cup of scallions chopped
1 cup of sweet red pepper chopped
1/2 cup chopped celery
1 cup sliced mushrooms
1 container beef stock or broth
2 tbsps Blue agave liquid sweetner
2 tbsps molasses

Sautee onions and peppers with salt pepper and olive oil, 2 tbsp molasses and 2 tbsps agave liquid and 3 cloves garlic with the skin on.  Add beef broth, ginger and celery and bring to a boil, reduce to a slow boil and cook for 1/2 hr.
blend in blender to a puree

Sautee Mushrooms and Beef in olive oil till brown and liquid evaporates.  Add mushrooms and beef to pot with puree and slow boil for about 20 minutes

Serve over white or basmati rice.

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