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Caribbean Red Bean Soup

This is by far the best soup recipe I have ever created. It was inspired by a soup I had once at Fresh, a vegetarian restaurant here in Toronto. But I think my version is even better. This makes a great lunch, along with a whole grain bagel or roll and can even be a complete dinner served with whole grain roles and a simple green salad. Leftovers can easily be frozen.

2 tsp vegetable oil
1 red bell pepper and 1 green bell pepper, diced
1 onion, diced
1 large or 2 small carrots, diced
2 tbsp fresh ginger, grated
2-4 cloves garlic (to taste)
2 tbsp good quality curry powder
½ tsp ground allspice
Salt and pepper, to taste
1 can light coconut milk (14 fl oz)
1 large can diced tomatoes, with juice (28 fl oz)
5-6 sweet potatoes (about 6 lbs), peeled and cut into eighths
4 cups vegetable stock (use a good quality organic brand in tetra pak if possible)
Hot sauce (to taste)
1 can red kidney beans, drained and rinsed(19 fl oz)
Juice of 1 lime

Pour oil into large saucepot or stockpot over medium heat and sauté bell peppers, onion and carrot until softened, about 7-8 minutes. Add ginger, garlic, curry powder, allspice, salt and pepper and stir for about 2 minutes. Add coconut milk, tomatoes and sweet potatoes, stir for another 2 minutes. Add vegetable stock and hot sauce, turn down to medium-low heat and cover with lid. Allow to simmer for about 30 minutes until sweet potatoes are cooked through. Take potato masher or hand-held blender and mash/puree sweet potatoes into soup. Add beans. Turn heat down to low and simmer for an additional 30 minutes, until thickened. Add juice of lime just before serving.


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