Fall is nearly upon us here in the South and what is better in the fall than a warm, filling soup? This one is hearty, thick, easily adaptable, and delicious. I've made it with butternut squash in place of the sweet potatoes, topped it with whatever is on hand - yogurt, feta, sour cream, crunchy edamame, tossed in some sliced onions. It's pretty much no-fail. This serves 2 well with leftovers for lunch the next day.
2 large sweet potatoes, or 3 medium, peeled and cut into 1/2 inch cubes
4 cups chicken or vegetable stock
1 Tablespoon curry powder
2 - 15 ounce cans cannelini beans, drained
salt and pepper to taste
Add sweet potatoes and stock to a large pan. Heat to boiling, then simmer until potatoes are soft, about 25 minutes. Add curry powder and one can of the beans. Using an immersion blender, puree soup until smooth. Add remaining beans and salt and pepper, and heat through. Serve piping hot with a loaf of chewy bread and a salad of field greens, blue cheese, and toasted walnuts.