Sweet potato white bean soup
2 tbsp coconut oil (original recipe called for 1 tbsp butter and 1 tbsp vegetable oil)
½ onion, coarsely chopped
1 rounded tsp curry powder
1 tsp ground coriander
2 medium sweet potatoes, peeled and cubed (and roasted if you have time)
946 ml carton of vegetable broth (I used Pacific Foods’ low-sodium version)
19 oz can white beans, rinsed and drained
1 tbsp balsamic vinegar
1 tbsp maple syrup
sea salt and fresh ground pepper, to taste
plain Greek yogurt (optional)
chopped fresh parsley (optional)
hemp seeds (optional)
Add coconut oil to a large saucepan over medium-low heat.
Add onion. Cook about 5 minutes until soft but not brown.
Stir in curry powder and coriander, for about 1 minute.
Add sweet potatoes and cook, stirring, for 1-2 minutes.
Add hot stock. Bring to a boil, reduce heat to low and simmer, covered, for about 20 minutes (or until sweet potatoes are soft).
Add half of the beans and puree until smooth. Add remaining beans.
Stir in vinegar and syrup. Season with salt and pepper.
Serve with a dollop of yogurt and a sprinkle of chopped parsley. Hemp seeds are a nice touch, too.