Ingredients
600 g sweet potatoes
200 g butter beans
1, 2 – 1,5 l water
1/2 onion
4 garlic cloves
1 tbsp tomato paste
1 tbsp (or cube) vegan bouillon, without gluten or additives
6-8 fresh curry leaves, or frozen if you can’t get fresh
1 red chili
pinch of cayenne pepper, optional
3 tbsp fresh coriander, optional
olive oil for frying
salt and black pepper
Method
Peel the sweet potatoes and cut them into big cubes.
Rinse and chop the onion, garlic and chili. Chop the coriander as well, if using that.
Sauté the onion, garlic, chili, coriander and curry leaves along with the tomato paste.
Add the sweet potato cubes and continue to fry for a bit before adding the water, vegan bouillon and butter beans.
Let it simmer until the sweet potatoes have become soft, or for about 20 minutes.
Blend the soup until it’s smooth with an immersion blender. Season to taste.
It’s very different how spicy people like their food to be, so just add more or less of the spices to your preference. Same can be said about the thickness, it’s a matter of taste. You can decide how much water you add, within the frame of 1.2 – 1.5 l.
On this photo the garnish is a bit of vegan sour creme, coriander oil and roasted chickpeas. It’s really nice, but coconut cream and seeds work well too.
This time it’s a few butter beans, coriander oil and fresh coriander. Those who don’t like coriander can substitute it with parsley.
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