Tuesday, December 09, 2008

Curried Sweet Potato Soup

Had to co-lead a family therapy group tonight so we needed a quick dinner, and I like that the instructions for this one began with the word "microwave." It did come together quickly and was pretty good. Not anything special though so we wouldn't make it again. The curry flavor was a little bit strong, even for us, but that may have been because I used my super-pungent Hot Madras Curry Powder from Penzey's.


Curried Sweet Potato Soup
Shape magazine

1 large sweet potato, scrubbed thoroughly
¾ cup canned light coconut milk
2 ¼ cups vegetable or chicken broth, preferably organic
1 red bell pepper, cored, seeded, and diced into ½-inch pieces
1 1½ teaspoons curry powder, preferably Madras
1 15-ounce can no-salt-added adzuki beans, rinsed and drained
2 packed cups coarsely chopped curly endive or baby spinach leaves
¼ cup coarsely chopped mint or cilantro
½ teaspoon sea salt

Microwave sweet potato on high for 4 to 6 minutes or 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; discard skin.

Add coconut milk and mash with a potato masher or fork until mixture is fairly smooth. Stir in broth, bell pepper, and curry powder. Bring to a boil over high heat, then reduce heat and simmer 10 minutes.

Stir in beans and heat all the way through. Stir in endive or spinach; keep stirring until just wilted. Ladle into four shallow soup bowls and top with mint or cilantro and salt.

Yield: 4 servings

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