Loaded with veggies and beans, this soup is a delicious and low-fat way to incorporate nutrients and fiber into your meal plan. It's also a great way to clean out your vegetable bin!
Adjust the amount of curry powder according to your own individual taste.
Curried White Bean and Sweet Potato Soup
2 TBSP olive oil
1 large onion, diced
1 carrot, diced
2 celery stalks, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp. minced ginger
salt and pepper
1 TBSP curry powder
1 tsp cumin
1 large sweet potato, peeled and diced
6 cups chicken stock
3 oz. fresh baby spinach (1/2 a bag) chopped
3 cans great northern beans, drained and rinsed
In large soup pot heat olive oil and saute onion, carrot, celery, and red pepper until softened, approximately 5-7 minutes. Add garlic, ginger, salt, pepper, curry powder and cumin and saute another minute or two. Add chicken stock and sweet potato and bring to a boil. Reduce heat and simmer until vegetables are tender, 30-35 minutes. Add spinach and simmer an additional 5 minutes. In food processor, puree one can of beans with a few tablespoons of broth or water and stir into soup. Add the other two cans of beans to soup and heat thoroughly.
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