Curried sweet potato soup

ong, orange-fleshed sweet potatoes have so much flavour that you can make this soup with boiling water rather than stock. Good old-fashioned curry powder gives it a wonderfully comforting aroma that quickly fills the house.

Serves 4

• 1 kg orange-fleshed sweet potato
• 1.2 litres boiling water or half water, half stock
• sea salt and pepper
• 400 g canned white beans
• 1 tsp good curry powder, or more
• 2 tbsp parsley or coriander leaves

1. Peel the sweet potatoes and cut into small cubes. Add the boiling water or stock, sea salt and pepper and bring to the boil. Simmer for 15 minutes or until sweet potato is soft.
   
   
2. Drain the beans and rinse. Add half the beans and the curry powder, stirring well, then whiz in a food processor in batches, being careful not to overfill the bowl.
   
   
3. Return to the pan, add the remaining whole beans, and gently heat. If too thick, add extra boiling water. Taste for salt, pepper and curry powder, and scatter with parsley or coriander.