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Curried Sweet Potato and White Bean Soup
Recipe by: Susan Voisin
3 carrots, chopped
3 ribs celery, sliced
1 medium onion, chopped
1 medium yams or sweet potatoes, peeled and cut into cubes
1 tsp minced gingerroot
1 cloves garlic, minced
2 cans Great Northern or Cannellini Beans, rinsed and drained
1 tbsp curry powder
1 tsp ground cumin
1/4 tsp ground pepper
salt to taste (optional)
6 cups water
1 tbsp lemon juice
Combine all ingredients except lemon juice in a large soup pot. Bring to a boil and stir; then lower heat to simmer for about 40 minutes, or until sweet potatoes are tender. To make the soup creamier, remove about 1 cup of vegetables and liquid and puree; return puree to pan. (Skip this step if you prefer a chunkier, stew-like soup.) Add lemon juice just before serving.
April 22nd, 2017 at 2:52 pm
I was looking for a soup recipe for a coldish, cloudy day and came across this one. I had all the ingredients and it sounded good. It hit the spot for lunch. I used a heaping T of curry powder, a heaping tsp of chopped ginger, 1/2 tsp of pepper and it was great! Thanks.