This is a warming winter soup, and it´s definitely a favorite soup of mine. I love the flavor and texture combination. The sweet potato goes very well with the slightly sour, spicy and creamy curry.
500g sweet potatoes
0,8 cup / 2 dl edamame beans
2 cloves of garlic
1 red chili
How it’s done:
Chop the onion, garlic, chili and ginger. Sauté it for a few minutes in water with curry powder. Put in the vegetable broth and let it simmer while you cut the vegetables.
Chop the sweet potatoes, spinach and broccoli. Add it to the curry.
Then add the edamame beans, the coconut milk and the lime juice. Let the curry simmer for 25 minutes.
When it’s done, put in the basil leaves and give it a quick stir.
Season it with salt and pepper if you wish.
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