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)
Directions:
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.
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{ 16 comments… read them below or add one }
I happened to stumble upon your blog whilst looking for a similar recipe to a soup I had at a local cafe, and I’m so glad I found this! I just so happen to have all of this in my pantry so I know what i’ll be making to eat over the next few days! c:
Wonderful! I hope you like it.
This soup was amazing! Thanks so much for sharing the recipe…I’ve recently turned veggie & have been looking for meatless meals that my boyfriend will like. It’s a sure winner
So glad you liked it!
How would this be without, or what could be used in place of the curry and garlic? I am allergic to garlic, which is an ingredient in curry.
You could try other indian spices like garam masala, cumin, or tumeric. A blend of these might be really nice, although it will taste very different from the curried version. Good luck!
How much is a “carton” of stock? I use broth powder or homemade stock for my soups, so I need to be able to translate the measurement. Let me know if you have a chance, thanks!
I think there’s typicall around 48 oz in a carton. If using powder, use the equivalent of 1 bouillon cube. If using liquid stock, add 5 to 6 cups. If too much liquid, let it cook down a bit. If not enough, add more. Thanks for the question! Hope this helps.
This looks incredible! I’ll be making a trip to the Farmer’s Market tomorrow, and this will be on my ingredient list for sure.
Wonderful! Let me know how it turns out!
Oh no you didn’t!! That soup is looking seriously goooood!!
Yowsa!
xo
Seriously… this looks so freaking good!
Amazing flavor combinations!
Thanks, Gidget! It was really flavorful!
what no pepto bismol muffins for dessert? easy with the heartburn foods! ; )
now that’s an idea and the muffins would be bright pink! hee hee. just picked up more pepto yesterday. i think i’m trying to give myself an ulcer.
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