Red-Curry, Chickpea and Sweet-Potato Soup

2 tablespoons Thai red curry paste
1 small sweet potato, chopped into small, bite-sized pieces (peeled, if desired)
1 cup cooked, rinsed chickpeas
1 cup baby spinach leaves

Place a dry soup pot over medium heat. Add the curry paste and slowly stir it for about 2 minutes. Slowly stir in 2 cups water, making sure curry paste thoroughly incorporates with water. Add the sweet potato and chickpeas. Simmer soup for about 5 minutes, until sweet potatoes are al dente. Add the spinach immediately after removing soup from heat.

Makes 2 servings.

— Recipe courtesy of Physicians Committee for Responsible Medicine's Food for Life program.


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