Prep 0 mins
Cook 20 mins
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.
- 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
- Microwave sweet potato on high for 4-6 minutes, until very tender.
- Split potato in half with knife (careful, it's hot!), scoop pulp into medium saucepan. Discard skin.
- Add coconut milk and mash until fairly smooth.
- Stir in broth, bell pepper, and curry powder. Bring to boil over high heat, reduce heat and simmer 10 minutes.
- Stir in beans and heat all the way through.
- Stir in spinach, keep stirring until just wilted.
- Serve and garnish with mint or cilantro and salt.
This soup is wonderful because it's full of superfoods like spinach, sweet potato and coconut milk. It's also simple to make. I prefer to bake the sweet potato in the oven instead of microwaving. It does need a sprinkling of salt to bring out the flavors more, but not too much. Thanks for sharing!
For such a simple soup, this has lots of flavour! I didn't have a pepper so I fried some onions, garlic and ginger then added the cubed potato and sauteed them a little while. Then I added the water, cooked beans and spinach, and substituted dried coriander for the curry powder. I pureed everything, and it was so lovely and sweet I didn't even need the coconut cream! I was surprised that it had so much flavour since it called for water instead of broth. My boyfriend said it was the worst looking soup he had ever seen (think green baby food), but very tasty; our flatmate who doesn't like soup went back for seconds :).