Savory Fall Soup- Curried Beef and Sweet Potato Soup

Ingredients:
1.5lbs flank or skirt steak chopped to bite size and seasoned with a curry blend
1 large Sweet potato
1/2 large onion
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
3 tbsps Blue agave liquid sweetner
2 tbsps molasses

Sautee onions and peppers with salt pepper and olive oil, 2 tbsp molasses and 3 tbsps agave liquid and 1 tbsp garlic chopped
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

Add mushrooms and beef to pot with puree and slow boil for about 20 minutes

Serve over white or basmati rice.

Serves 6-8