Sweet Potato White Bean Curry Soup & Broccoli
- Cashew Cream for the Soup:
- 1/3 cup raw cashews, to make cashew cream (58 g, soaked overnight if you don't have a high-powered blender)
- 2/3 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)
- 4 cups low-sodium veggie broth or water
- 1 packed cup finely chopped yellow onion (140 g)
- 3-4 extra large garlic cloves, minced (15 g, about 1 1/2 tablespoons)
- 3 heaping cups peeled & chopped 1/2 inch chunks sweet potato (450 g)
- 2 teaspoons fine sea salt
- 1 to 1 1/2 tablespoons Penzey's Now Curry powder (see Note below)
- Two 15 oz cans cannellini beans, drained and rinsed
- 1/4 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 + 1/2 teaspoon of Penzey's. If using a milder curry powder like McCormick, you can probably use the full 1 1/2 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.
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