Ingredients
1 large sweet potato
3/4 cup canned light coconut milk
2 1/4 cups vegetable broth
1 red bell pepper, cored, seeded and diced into 1/2 inch pieces
1 1/2 tsp curry powder
19 oz can black beans, rinsed and drained
2 packed cups coarsely chopped kale (or other leafy green like baby spinach)
1/4 tsp sea salt (you might want to add more salt, I always put less than recommended)
Preparation
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 soup pot; 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 leafy greens; keep stirring until just wilted. Stir in salt.
