Sweet potato/white bean/brocolli curry

Sweet Potato and White Bean Curry Soup with Roasted Broccoli

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Brandi Doming

Serves: 10 cups

Ingredients

• Cashew Cream for the Soup
• ⅓ cup raw cashews, to make cashew cream (58 g, soaked overnight if you don't have a high-powered blender)
• ⅔ cup water
• Roasted Broccoli
• 3 cups frozen broccoli florets (244 g, I prefer to use frozen because they stay moist while cooking and don't burn or dry out too fast like fresh broccoli)
• Soup
• 4 cups water
• 1 packed cup finely chopped yellow onion (140 g)
• 3-4 extra large garlic cloves, minced (15 g, about 1½ tablespoons)
• 3 heaping cups peeled & chopped ½ inch chunks sweet potato (450 g)
• 2 teaspoons fine sea salt
• 1 to 1½ tablespoons Penzey's "Now Curry" powder (see Note below)
• Two 15 oz cans cannellini beans, drained and rinsed
• ¼ cup tomato paste (60 g)
• 1 cup cashew cream (if allergic to cashews, sub full-fat creamy coconut milk, not a light plant milk or water, or the soup will be too runny/watery! Please note that I have only tested this with cashew cream)
• Note: Ok, regarding the curry powder, as stated above in my post, the Penzey's "Now Curry" is more potent, contains 15 spices and is more spicy, so if you can't find it or are not using it, make sure to use a good yellow curry powder. McCormick will be a decent sub, as it has similar spices in it, but it is definitely less spicy and not the exact same taste, so your ratio will be different. With the Penzey's being much spicier, 1 tablespoon may be plenty spicy for you. I did 1 tbsp + ½ teaspoon of Penzey's. If using a milder curry powder like McCormick, you can probably use the full 1½ tablespoons to make sure you get enough flavor and spice. Start out with 1 tablespoon and add more if needed. I would also suggest you will probably want a pinch of cayenne pepper, maybe even a touch of cinnamon (Penzey's contains it) to add as well, since it is not nearly as spicy as the Penzey's brand.
• Note 2: To save time for the day of dinner, I chopped my onions, garlic and sweet potatoes the day before and stored the potatoes in the fridge and the onion and garlic in the freezer. The next day, dinner comes together really fast.

Instructions

1. First, you will need to make your cashew cream. If you do not have a high-powered blender, soak your cashews overnight in lukewarm water. Drain, rinse and add to a blender (I used my Vitamix, unsoaked) and add the ⅔ cup water. Blend until completely smooth and no bits remain. Set aside.
2. Next, you will roast you broccoli. Preheat the oven to 375 degrees Fahrenheit (Celsius) and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15 minutes until just beginning to see the tips browning.
3. While your broccoli is roasting, you will prepare the soup, which comes together pretty quickly. Add your chopped onion and garlic and the 4 cups water to a large pot. Turn to high heat and bring to a boil, once boiling, let cook for 5 minutes.
4. Then add the sweet potatoes, salt and curry powder. Stir well and reduce the heat to medium-low and cover with a lid. Cook for 10 minutes.
5. Add the beans, tomato paste and cashew cream. Stir and cook another 10 minutes or so until it has thickened up some. Taste and adjust salt or spices if needed. Like in the note mentioned above, if you want it spicier, add a pinch of cayenne pepper. Your broccoli should be done by now. Top the soup with the broccoli and serve.