Sweet Potato Black Bean Coconut Soup

Sweet Potato Black Bean Coconut Soup –serves 4 
It's time to start harvesting these delicious roots! There are a multitude of things to do with the sweet potato, and this combination is a great one. Black beans and coconut milk turn the humble root into a hearty quick supper that keeps well for lunch the next day.
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1 Tablespoon vegetable oil
1 cup diced onion
4 cloves garlic – crushed
 
6 cups peeled and diced sweet potatoes (2 pounds)
4 cups water
1 can coconut milk
2 teaspoons chili garlic or Siracha sauce
1 ¼ teaspoons salt
½ teaspoon cumin
½ teaspoon lime juice (optional)
 
2 – 15 ounce cans black beans (or 3 cups cooked)
3 cups chopped greens (kale, spinach, bok choy, mustard or turnip)
 
Heat oil in a heavy bottomed sauce pot. Add the onion and sauté on medium heat until soft – 5 -10 minutes. Add the garlic and sauté one more minute. Add all of the remaining ingredients except beans and greens. Bring to a boil and simmer 10-15 minutes until potatoes are tender. Use a stick blender or blender to puree soup. Add greens and beans and bring back to a simmer. Cook 3-5 minutes until greens are tender. Serve with cornbread, crackers, tortilla chips, or toast, and a hearty green salad for a main course dinner. 

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