Curried Mushroom Sweet Potato Coconut Soup

Steps

1. Prepare all the vegetables first: slice the mushrooms, peel and cube the sweet potato, chop the red onion, mince the garlic, grate the ginger and chop the cilantro.
2. Heat half of the canola oil in a Dutch oven over medium-high heat. Add the pumpkin seeds and toast for 2 minutes until they pop, then scoop them into a small bowl.
3. Add one third of the mushrooms to the hot oil and sear without stirring for 3 minutes, then stir and cook 3 minutes more until browned and crisp at the edges. Transfer them to the bowl with the pumpkin seeds for topping.
4. Lower the heat to medium and add the remaining half of the canola oil. Cook the red onion and the remaining two thirds of the mushrooms for 8 minutes until the mushrooms release their liquid and it evaporates.
5. Stir in the garlic, ginger and curry powder and cook for 1 minute until fragrant.
6. Add the sweet potato, black beans, vegetable broth and coconut milk. Bring to a boil, then cover and simmer for 20 minutes until the sweet potato is very tender.
7. Take the pot off the heat and blend the soup until completely smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
8. Stir in the lime juice and salt and rewarm gently if needed.
9. Ladle into bowls and top with the seared mushrooms, toasted pumpkin seeds and cilantro.