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Sweet Potato Bean Soup




Source of Recipe


The Toronto Star


List of Ingredients




1 tbsp each: butter, vegetable oil

1/2 an onion, peeled, coarsely chopped

1 rounded tsp curry powder

2 medium sweet potatoes, peeled, diced

About 5 cups boiling hot vegetable stock and/or water

19-oz (540 mL) can white beans (navy, kidney, cannellini), rinsed, drained

1 tbsp each: balsamic vinegar and maple syrup, both optional

Sea salt + freshly ground black pepper to taste

Plain yogurt

Chopped fresh parsley or coriander

Recipe



Add butter and oil to large heavy saucepan over medium-low heat. Add onion; cook about 5 minutes until soft but not brown. Add curry powder; cook, stirring, about 1 minute. Add sweet potatoes; cook, stirring, 1 to 2 minutes. Add hot stock. Bring to boil; reduce heat to low and simmer, covered, about 20 minutes or until sweet potato is soft. Add half of beans. Purée until smooth, using hand blender, food processor or blender. Add remaining beans.

Taste; add vinegar and maple syrup (if using), salt and pepper.

Reheat to serve. Garnish each bowl with dollop or swirl of yogurt and parsley or coriander.

Makes about 6 servings.