Calypso Soup

I'll add a picture here next time I make it. The leftovers are not as photogenic as the freshly made soup was. ;)
This is a "vegan-ized" version of a previous favorite found HERE. It's quick to prepare, low calorie and super tasty.

Calypso Soup

Makes 4 servings

8 oz mushrooms, sliced
1 teaspoon oil (I used coconut oil)
2 cups peeled and diced sweet potato
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder (I use more. We love curry!)
2 Tablespoons flour
1 can vegetable broth with water added to equal 2 cups
1 can (15.5 oz) black eyed peas, rinsed and drained
1 can (13.5 oz) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
1 teaspoon dried thyme

Brown mushrooms in oil in large nonstick dutch oven over medium heat for 8 to 10 minutes. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.

Stir in broth and water mixture, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.