Curried Sweet potato soup!

As the weather turns cold, nothing beats a nice hot bowl of soup.

1 Large sweet potato-microwave on high until tender about 6 min, cut in half to cool slightly (so you can handle it)

1 can light coconut milk (trader joes)

2 cups organic vegetable broth

1/4 red pepper-choppped fresh or roasted  (I roast and keep them frozen until I need)

1 1/2 teaspoons curry powder

15 oz can Adzuki beans (drain and rinse)

1 bag baby spinach leaves (rinse)

1/2 teaspoon salt

Scrape potato into large saucepan, add can of light coconut milk and mash together until creamy. 

Stir in broth, red pepper and curry  powder.  Bring to a boil over high heat, then reduce and simmer for 10 minutes.

Stir in beans and heat, stir in spinach and keep stirring until wilted.  Eat and enjoy!