A Vitamin-A Monster!

Photo for January 20th

(taken today)

I made some curried spinach sweet potato soup for lunch today.  It was so deliciously healthy that I feel like I could eat the entire pot!  

If you would like to make it here's what I did:

(sorry if these directions or ingredients sound vague I just threw it together)

1 tbs olive oil

1 medium sweet potato

1/4 large onion

1 generous tablespoon of red curry paste

Juice of 1/2 lime

1 32 oz container of organic vegetable broth

1 tbs brown sugar (more or less to taste)

1 10 oz box frozen organic spinach

1 can garbonzo beans (you can omit this, I just like to add vegetarian sources of protein wherever I can)

1 14oz can coconut milk

handful of fresh cilantro

1. heat up your soup pot with olive oil on medium heat 

2. peel and cut up your sweet potato and onion in whatever size dice you feel like having in your soup

3. add to pot with curry paste and lime juice, and stir until coated

4. add 1/2 container of vegetable broth

5. cover and let simmer until sweet potatoes are tender (time varies depending on size of sweet potato pieces)

6. when sweet potato is fork tender, add brown sugar and stir around for a minute or so

7. add the rest of the vegetable broth, box of frozen spinach, and garbanzo beans

8. let cook for 15 minutes or so stirring occasionally until spinach is completely defrosted

9. turn off the heat and add can of coconut milk and torn handful of fresh cilantro

10. stir around until combined

11. enjoy!

I would have liked it with less broth, but this is coming from a girl who could scoop coconut milk right out of the can and eat it. YUM!  It was still delicious and the broth is a good way to stretch your dollar and the calories.