Text Box: Sweet Potato Black Bean Soup
Text Box: Heat soup pot over medium heat.  Add olive oil.  When oil is hot, add onion and sauté 5 minutes.  Add vegetable stock, tomatoes, black beans and yams or pumpkin puree (if using yams, you will need to puree or mash with a fork before adding).  Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low and stir in cream, curry powder, cumin, cayenne pepper and salt.  Simmer 5 minutes, adjust seasonings to taste and serve, garnished with chopped chives.
Serves 4-6.  
Text Box: 2 tbsp extra virgin olive oil
1 medium onion, finely 
  chopped
3 c vegetable stock
1 14 1/2 oz can diced tomatoes 
  in juice
2 15 oz cans black beans, 
  drained
Text Box: 2 15 oz cans yams or pumpkin 
  puree 
1 c heavy cream
1 tbsp curry powder
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Salt, to taste
Chopped chives, to garnish

Courtesy Eleanor Erickson

Where We Live Third Thursday

Soup Swap 2008