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Curried Sweet Potato Soup

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					Curried Sweet Potato Soup
Serves: 4

Ingredients:
      1 large sweet potato, scrubbed thoroughly
      ¾ cup canned light coconut milk
      2 ¼ cups vegetable or chicken broth, with no MSG
      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
       *(Red kidney beans can be substituted; drain, rinse, and preferably soak overnight)
       2 packed cups coarsely chopped curly endive or baby spinach leaves
       ¼ cup coarsely chopped mint or cilantro
       ½ teaspoon sea salt


    Boil sweet potato in water 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.

				
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posted:9/28/2011
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Description: Diet is the most anti-cancer nutrients, β-carotene (vitamin A precursor), vitamin C and folic acid content in sweet potatoes are rich in all three. A small sweet potato (about 2 double) provides 2 times the amount of human daily requirement of vitamin A, one-third of the required daily amount of vitamin C and about 50 micrograms of folic acid; which is higher than a bowl of dietary fiber content oatmeal.