Sweet Potato and Black Bean Soup

I like the soup. I am not sure it filled me up enough. I used unsweetened coconut milk and since it was not labeled lite
I used 6 ounces and replaced the other 7ounces with water. I am not a fan of spinach so I replaced with kale. The instructions are clear and concise. The preparation time took me much longer than 5 minutes to peel the sweet potatos and dice them and mince ( may have been a little bigger than minced) onion, the garlic minced, the ginger
minced. I had all the ingerediednts except needed an additional sweet potato, needed salt free chicken broth, and the coconut milk. So that was a plus. Agree with other person who posted it is much larger quantity than 3 servings, which would be 4 and 1/2 cups. The amount of coconut milk 13.5 oz and broth of 3 cups exceeds 4 1/2 cups. I like all tthe ingredients (except the spinach which I substituted). The soup did smell good while cooking I might add more chili powder and maybe some cumin. Yes the food in this recipe looks great. I am not sure I would make such a big quantity. I cook the meal only for myself.

Very very good! It made way more than only three servings. I could not find lite coconut milk so I found the equivalent to it using regular and you just use one third of the regular coconut milk and add two thirds water so I did 1/2 cup regular coconut milk and 1 cup water and mixed well. This was my first time using coconut milk and it was canned, I opened it and saw it was a solid in the can so I took out 1/2 cup of the thick white cream and mixed with my water. When I went to empty the rest of the can into a container I then discovered beneath the rest of the thick white cream was water that should have been mixed first with the cream, live and learn I say. It was still fantastic and we loved it!