This winter I’ve been a soup fiend. In fact, for a short time, I considered changing the name of this blog to Keep It Simple Soup because that’s all I seemed to ever make. I love soup- it’s comforting, dependable and makes great leftovers. The only problem was that I was getting in a tomato rut- every version relied on a tomato base. My heartburn is flaring up at the very thought of how much tomato acid I’ve been ingesting of late.
So, I took a break from soup for a while (and subbed in spicy vodka pasta- I seriously have a problem) and came back refreshed and ready for something new. I’m pretty darn proud of this recipe. It was full of flavor-tangy, sweet, hot and really delicious.
Ingredients: (makes 4 servings)
1 can black beans (drained)
1 can light coconut milk
1 carton veggie stock
1 teaspoon curry powder (start with half this amount and add more if you like a stronger curry flavor)
1 teaspoon cayenne pepper
1 teaspoon ground ginger root
1 teaspoon cumin (optional)
1 cup chopped onion
2 cloves garlic (minced)
extra virgin olive oil
a good handful of chopped cilantro (save some for garnish)
1 large sweet potato (cooked and peeled)
salt to taste (approx. 2 tablespoons)
In a soup or stock pot, on medium heat, cook down onions and garlic with a bit of olive oil. Add in the spices and stir to cook for a minute or two. Add beans, sweet potato and spices and cook for a few more minutes.
Next, add the veggie stock, coconut milk, and salt.
Add the cilantro.
Blend it all together with an immersion blender. The soup will become light and creamy in a matter of mere seconds! It’s magic.
Bring soup to a boil and then reduce heat and simmer for five minutes. Add a bit more salt to taste, if necessary.
Serve the soup over jasmine rice or whatever you’ve got on hand.
Add a bit more cilantro for garnish, squeeze a bit of fresh lime juice over top and dig in.
Other posts you may enjoy: