Wednesday, April 15, 2009

Curried White Bean and Sweet Potato Soup

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.


sunshine said...

Hi there! I'm just out blog hopping and happend upon you!
Mmmmm your recipes look sooo good! Especially those cookies down the page a bit! I wish I could decorate like that!!
Take care,

Mags said...

Thanks for stopping by and commenting Sunshine!