Sweet Potato, Green Chile and Curry Soup
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 onion
  • 1.5 lbs sweet potato
  • 1 carrot, diced
  • 1 cup corn
  • 2 leeks, sliced
  • 1 quart veggie broth
  • 1½ lb zucchini, sliced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ½ tsp coarse salt
  • 2 (4oz) cans diced green chilies
  • 1 (15 oz) can black beans
  • 1 (15oz) can light coconut milk
Instructions
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, garlic, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  2. Meanwhile, in a dutch oven or medium pot, add oil and leek. Cook until leeks are turning brown. Turn off heat. Add 1 quart veggie broth.
  3. Transfer broiled vegetables and stir in zucchini, spices, salt, beans, chilies and bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
  4. Once everything is cooked through, stir in coconut milk Place and then transfer 2-4 cups (depending on how thick you like your soup) to a blender and pulse a few times. Pour this mixture back into the original soup pot and stir until mixed evenly.
  5. Serve and enjoy :)
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2013/01/04/sweet-potato-green-chile-and-curry-soup/