2 tablespoons Thai red curry paste
2 cups water
1 small sweet potato, chopped into small, bite-size pieces
1 cup cooked, rinsed chickpeas
1 cup baby spinach leaves


  1. Place a dry soup pot over medium heat. Add the red curry paste, and slowly stir it for about 2 minutes.
  2. Slowly stir in the water, making sure the curry paste thoroughly integrates with the water. Add the sweet potato and chickpeas.
  3. Simmer the soup for about 5 minutes, until the sweet potatoes are al dente.
  4. Add the spinach immediately after you remove the soup from the heat.

Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; recipe by Jason Wyrick of the Vegan Culinary Experience. Photo by Lisa Cherkasky.