Red Curry Chickpea and Sweet Potato Soup
Makes 2 servings
This very quick soup has heartiness from the sweet potato and chickpeas, as well as a mellow spinach flavor. It bursts with the myriad ingredients found in the Thai curry paste.
Thai red curry paste
Place a dry soup pot over medium heat. Add the red curry paste and slowly stir it for about 2 minutes. Slowly stir in the water, making sure the curry paste thoroughly integrates with the water. Add the sweet potato and chickpeas. Simmer the soup for about 5 minutes, until the sweet potatoes are al dente. Add the spinach immediately after you remove the soup from the heat.
Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience