Curried Sweet Potato Soup

This soup was really really awesome. I've recently started to make soup a lot more often again because the weather has been getting colder and it's a good easy way to eat a healthy meal full of lots of vegetables and stuff. As soon as I saw this soup in the October Shape magazine, I knew I had to make it. Red peppers, kale (or some other leafy green), sweet potato, beans, curry and coconut milk. Sounded like it would be the perfect soup and for me it was. And not only is it full of deliciously delicious things, it's super easy to make. This is my new favourite soup and one of my new favourite meals. Unfortunately I haven't had the chance to make it again in the daylight to get a better photo though...

If this sounds good, you might also like:
Sweet Potato Badi
Beet, Barley and Black Bean Soup
Sweet Potato and Black Bean Chili
Choklay's Tibetan Lentil Soup

Curried Sweet Potato Soup
Adapted from October 2008 Shape Magazine

My soup ended up being quite thick so you might want to add extra vegetable broth if you want to thin it out.

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)

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.