CURRIED SWEET POTATO SOUP by Betty Ann Harris
Preparation time: 15 minutes
Cooking time: 30 minutes
2 large sweet potatoes, peeled and diced
1 ½ cup cooked chick peas (raw, soaked, sprouted, and cooked if you suffer from inflammation)
1 large can diced tomatoes (blanched, peeled, seeded, and diced roma tomatoes if you suffer from inflammation)
1 cup stock
1 bunch kale, deveined and chopped
2 tsp curry powder
½ tsp ground cumin
¼ tsp ground cinnamon
2 green onions thinly sliced
¼ cup fresh cilantro chopped
Combine all ingredients (except green onions and cilantro) in a soup pot and boil for 30 minutes on medium low. Serve hot topped with freshly chopped green onions and cilantro.
This recipe originated as part of a cooking class I attended in March 2002, Cooking with Legumes and Whole Grains, taught by Louise Racine. I altered the original recipe slightly to make it my own.
I love this soup because it is simple and easy to make, highly nutritious and delicious, and contains no meat. I love meat and eat it often, however, there are great health benefits to switching out meat for vegetable protein (see Canada’s Food Guide). This is a very hardy soup.
- Plant based