Makes 6 servings
1 tablespoon olive oil
1 yellow onion, peeled and chopped
2 carrots, peeled and cut into coins
1 pound sweet potatoes, peeled and cut into small cubes
5 cups water (or vegetable or chicken stock)
Sea salt and pepper to taste
14-ounce can cannellini beans, drained and rinsed
1 teaspoon good curry powder (or more to taste)
1/2 cup Greek yogurt
Pinch of paprika
2 tablespoons of cilantro leaves
1. Heat the olive oil in a heavy stockpot. Add the onion and stir until the onion has become translucent. Add the carrots, stir. Add the sweet potatoes. Add the water or stock, salt and pepper. Bring to a boil. Simmer until the sweet potato is soft, about 12 minutes.
2. Add half the beans and the curry powder, stirring well. Then use the immersion blender to puree the soup.
3. Add the remaining beans and cook gently. If too thick, add extra boiling water. Taste for salt, pepper and curry powder.
4. Ladle the soup into bowl. Swirl in a dollop of yogurt and sprinkle with paprika. Scatter cilantro leaves on top and serve.
376 calories, 20 grams protein, 65 grams carbohydrates, 3 grams fat, 1 milligram cholesterol, 44 milligrams sodium, 22 grams dietary fiber.