Curried Sweet Potato Soup

With more than 100 percent of the vitamin A you need daily, this soup is a nutritional powerhouse.

Serves: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Nutrition Score per serving:

(1 1/3 cups) - 268 calories, 4 g fat (12% of calories), 3 g saturated fat, 48 g carbs, 10 g protein, 12 g fiber, 73 mg calcium, 3 mg iron, 598 mg sodium

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Ingredients

1 large sweet potato, scrubbed thoroughly
¾ cup canned light coconut milk
2 ¼ cups vegetable or chicken broth, preferably organic
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
2 packed cups coarsely chopped curly endive or baby spinach leaves
¼ cup coarsely chopped mint or cilantro
½ teaspoon sea salt

Directions

> Microwave sweet potato on high for 4 to 6 minutes or 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.