Sweet Potato Soup (3)

[Guest guest]

This recipe appeared in one of the Whole Food Market magazines, but I

modified it slightly for my own preferences. It is fragrant and

delicious. Just wanted to share while it's still in my immediate

consciousness:

 

1 russet potato

1 sweet potato

1 small yellow onion

olive oil

2 tsp ground cumin seed

3/4 tsp ground coriander seed

1/4 tsp ground ginger

pinch ground cloves

salt

black pepper

2 cups vegatable broth

1 13.5 oz can coconut milk

1 can garbanzo beans (drained, rinsed)

1/2 bunch torn spinach leaves, stems removed

 

Peel and chop potatoes into small dice. Chop onion. Heat olive oil

in a stock pot and add potatoes and onion and saute over medium heat

until onion is soft, about 3 minutes. Add powdered spices and salt

and pepper and stir. Add broth and increase heat until liquid begins

to boil. Cover pot and reduce heat to low. Simmer for 20 minutes

until the potatoes are very tender. Transfer half the soup mixture

to a food processor, puree, then return to soup pot. Add coconut

milk, beans and torn spinach leaves. If soup consistency is too

thick for your taste, thin with more veggie broth.