Serves 4 / Bright and spicy, this dairy-free soup makes a fast, complete meal. Prep tip: Add more beans and spinach for a heartier texture. Serving tip: Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.

2 tablespoons olive oil

1 small yellow onion, chopped

1 pound sweet potatoes, cubed

2 large cloves garlic, minced

1 ½ tablespoons curry powder

¼ teaspoon ground cumin

¼ teaspoon ground ginger

⅛ teaspoon white pepper

2 cups low-sodium vegetable broth, plus ½ cup

1 13.5-ounce can coconut milk

1 15-ounce can low-sodium chickpeas (garbanzos), rinsed and drained

3 cups (about 3 ounces) baby spinach leaves, packed

  1. In a large soup pot, heat oil and sauté onion, potatoes, and garlic until onion is just tender, about 3 minutes. Add spices and cook, stirring, for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes, until potatoes are tender.

  2. Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional ½ cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minutes more, until spinach is just wilted. Season with salt and pepper, and serve hot.

PER SERVING: 486 cal, 48% fat cal, 26g fat, 13g sat fat, 0mg chol, 9g protein, 53g carb, 9g fiber, 321mg sodium