Description
Delight your taste buds with our flavorful Sweet Potato Coconut Curry Soup recipe. Learn how to make this hearty and aromatic dish in just a few simple steps!
Ingredients
- 1/2 Tbsp (7.5 ml) olive oil
- 1 medium white onion (diced)
- 4 cloves garlic minced
- 1 large sweet potato (peeled & cubed)
- 2 Tbsp (30 ml) curry powder
- 1/4 tsp (1.25 ml) cayenne pepper (omit for less heat)
- 3/4 tsp (3.75 ml) sea salt, plus more to taste
- 3 cups (720 ml) coconut milk
- 1 15-oz. can chickpeas (1 can yields ~1 1/2 cups (360 ml))
- 3 Tbsp (45 ml) avocado oil
- 1/2 tsp (2.5 ml) curry powder
- 1/4 tsp (1.25 ml) sea salt
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) ginger powder
- 1 pinch cayenne pepper
Instructions
- Preheat your oven to 400°F (204°C).
- While the oven is warming up, begin making the soup by cooking the diced onions in a large pot with 1/2 tablespoon of olive oil over medium heat. Stir occasionally.
- After a few minutes, incorporate the minced garlic and mix well.
- Add 1/4 teaspoon of sea salt to the pot and stir again. Introduce the cubed sweet potatoes, curry powder, and cayenne pepper (adjust the cayenne if you prefer less heat).
- Cook everything together for 5 minutes, stirring often to prevent sticking.
- Pour in the coconut milk and add another 1/4 teaspoon of sea salt. Place a lid on the pot.
- Allow the mixture to reach a gentle boil, then lower the heat to a simmer for an additional 25 minutes.
- Meanwhile, prepare your chickpeas by rinsing and drying them thoroughly. Coat them with avocado oil and seasonings, then spread them in a single layer on a baking sheet. Bake for 25-30 minutes until they are crispy on the outside and slightly tender inside. Remove from the oven and set aside for later.
- After 25 minutes of simmering, sample the soup and adjust the seasoning if necessary. I added an extra 1/4 teaspoon of salt and a small pinch of cayenne pepper. Blend the soup using an immersion blender or transfer it to a blender. Return the soup to the pot to keep it warm until serving. Top with the crispy chickpeas.
- The soup can be stored in the refrigerator for several days or in the freezer for about a month.
Notes
- Try enhancing the flavor by roasting the sweet potatoes before adding them to the soup.
- Experiment with various curry powders to customize the spiciness and richness of the dish.
- For a richer texture, opt for full-fat coconut milk over the light version.
