Curried Black Bean & Coconut Soup

1 can black beans (drained)

1 can coconut milk

1 carton veggie stock (or water with vegetable bouillion)

1 teaspoon good curry powder (start with half this amount and add more if you like a stronger curry flavor)

1 teaspoon ground ginger root

1 teaspoon cumin (optional)

1 cup chopped onion

2 cloves garlic (minced)

extra virgin olive oil

a good handful of chopped cilantro (save some for garnish)

1 large sweet potato (cooked and peeled)

salt to taste

In a soup or stock pot, on medium heat, cook down onions and garlic with a bit of olive oil. Add in the spices and stir to cook for a minute or two. Add beans, sweet potato and spices and cook for a few more minutes.

Next, add the veggie stock, coconut milk, and salt.

Add cilantro and blend it all together with an immersion blender or pulse for a second in a regular blender. The soup will become light and creamy in a matter of mere seconds!