Anna Maria Locke

sweet potato coconut curry soup

I am obsessed with soup right now. It is like a winter version of a salad, warm but healthy and the perfect accompaniment to corn bread or biscuits. Soup is also very easy to make--just dump a bunch of veggies and broth in a pot and cook them for a while.  I found this recipe in my "recipe binder" where I have been stashing all the good looking recipes I find in magazines and blogs since college.
If you like coconut, you will be just as in love with this soup as I am.
Sweet Potato Coconut Curry Soup
(adapted from an old Shape magazine)

-2 sweet potatoes
-half a can (~3/4 cup) light coconut milk
-2 1/2 cups vegetable broth (or one can broth and 1/2 cup water)
-one red pepper, diced
-one can beans (I used kidney beans)
-2 t. curry powder
-two huge handfuls of spinach
Wash the sweet potatoes, stab with a fork to vent (yourself and the potato lol), microwave 5-8 minutes or until soft.  USE A POTHOLDER to remove sweet potatoes, slice in half and scoop the insides into a medium to large pot.  Add the coconut milk and mash together until the potatoes are sort of smooth.
Add the vegetable broth, red pepper, beans and curry powder and heat over medium heat for 5-10 minutes. 
Stir in the spinach and heat until it wilts. Add salt to taste.
Ladle into bowls and garnish with chopped cilantro.