Curried Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Found this in an old Shape magazine at my parents. Haven't made it yet, but it looks tasty and simple to make. I just guessed at the servings. Ingredients:
1 large sweet potato, scrubbed |
3/4 cup light coconut milk |
2 1/4 cups vegetable broth or 2 1/4 cups chicken broth |
1 red bell pepper, diced |
1 1/2 teaspoons curry powder |
1 (15 ounce) can adzuki beans, rinsed and drained |
2 cups packed baby spinach, coarsly chopped |
1/4 cup mint or 1/4 cup cilantro |
1/2 teaspoon sea salt |
Directions:
1. Microwave sweet potato on high for 4-6 minutes, until very tender.
2. Split potato in half with knife (careful, it's hot!), scoop pulp into medium saucepan. Discard skin.
3. Add coconut milk and mash until fairly smooth.
4. Stir in broth, bell pepper, and curry powder. Bring to boil over high heat, reduce heat and simmer 10 minutes.
5. Stir in beans and heat all the way through.
6. Stir in spinach, keep stirring until just wilted.
7. Serve and garnish with mint or cilantro and salt.
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