Curried Sweet Potato Soup

I make this quite frequently at home as it's both popular and delicious. It's also easy to make.

I kilo sweet potatoes, peeled and cut into small dice
1 red onion, diced
1 tablespoon oil
salt and pepper
1-2 tablespoons curry powder, amount to your own taste
1.2 litres vegetable stock
1 400 gram tin butter beans

Heat the oil in a pan add the sweet potato, onion and some salt & pepper, stir well. Put the lid on the pan and cook over a low heat for 15 minutes, stirring occasionally. Add the curry powder, stir well and cook for a further 2 minutes. Add the stock. Simmer for 15 minutes or until the sweet potato is cooked. Turn the heat out and add the tin of butter beans. Cool for a few minutes then bled/liquidise until the mixture is smooth. Check the seasoning.

Comments:
I find that if I make the soup the day before we want to eat it, cool it completely, put it in a bowl and in the fridge overnight that the flavours have a chance to mature and develop.

Adding the whole tin of butter beans makes the soup very thick. If you'd like something a bit thinner then drain the liquid and rinse the beans before adding them to the soup.