Thursday, October 9, 2008

Curried Sweet Potato Soup

My friend who contributed this recipe said her hubby raved about this soup. They both loved it!! And it has 3 super foods in it!! This sounds perfect for a crisp, fall day!

~ 1 large sweet potato
~ 3/4 cup canned light coconut milk
~ 2 1/4 cups vegetable or chicken broth
~ 1 red bell pepper, cored, seeded and diced in to 1/2 inch pieces
~ 1 1/2 tsp curry powder
~ 1 15 ounce can adzuki beans (she used Kidney beans and they were great)
~ 2 packed cups coarsely chopped baby spinach leaves
~ 1/4 cup coarsely chopped mint or cilantro
~ 1/2 tsp sea salt

Microwave sweet potato until very tender. Split potato in half with a knife. Use a pot holder to hold each half and scoop pulp into a medium saucepan.

Add coconut milk and mash with a potato masher until fairly smooth. Stir in broth, red pepper and curry powder. Bring to a boil and then reduce heat and simmer 10 minutes.

Stir in beans and heat through. Stir in spinach; keep stirring until just wilted. Ladle into 4 shallow bowls and top with mint or cilantro and salt.


~ Courtesy of Sarah B.

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