Curried Sweet Potato Soup

1. 1

   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.

2. 2

   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.

3. 3

   Stir in beans and heat all the way through. Stir in leafy greens; keep stirring until just wilted. Stir in salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.