Curried Sweet Potato Soup

2 tablespoons canola oil
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped red bell pepper
1 cup chopped carrot
6 cloves smashed garlic
2 cups diced Red Delicious apple
1 tablespoon curry powder
4 cups large diced, peeled sweet potatoes
4 cups unsalted chicken stock or vegetable stock
1½ cups heavy cream
1 cup coconut milk
1 tablespoon + 2 teaspoons Chef Paul Prudhomme Magic Seasoning Blends Barbeque Magic® Salt-Free Sugar-Free
1 tablespoon tahini

Heat oil in a heavy bottom pot over medium high heat. Add the onions, celery, bell peppers, carrots, and garlic and sauté until vegetables are soft and starting to brown. Add the apples and curry powder, and sauté for another minute. Add the remaining ingredients, stir well and bring to a boil. Reduce to a simmer and let cook, stirring every 5 minutes for 20 minutes. Working in batches, puree in a blender until smooth. Serve hot.