Curried Sweet Potato Soup with Roasted Chickpeas
Ingredients
- 1 tablespoon avocado oil or any other vegetable oil
- 1/2 chopped onion
- 1 garlic clove, chopped
- 2 tbsp tomato paste
- 1 tablespoon madras curry powder
- 1/2 tablespoon of grated ginger or 1 tsp powder ginger
- 4 cups peeled and cubed sweet potatoes
- 1 tsp paprika
- 1/2 tsp nutmeg
- 2 1/2 cups vegetable broth
- 1 cup light coconut milk
- 1 tsp salt
Roasted chickpeas
- Chickpeas
- 1 tablespoon coconut aminos
- 1 teaspoon Cajun spice
Preparation
Heat oil in a soup pot over medium-low heat. Add onions and cook for 4 minutes, stirring occasionally. Add curry powder, nutmeg, garlic, and ginger, and sauté for a few minutes. Add tomato paste and paprika.
Add sweet potatoes and mix. Add vegetable broth and cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches using a blender or directly in the pot with an immersion blender. Add coconut milk and let it simmer for 8-10 minutes.
Check the consistency of the soup and add more vegetable broth or water if desired. Adjust the seasonings.
Topping
Pat dry the chickpeas and season with 1 tablespoon of coconut aminos and 1 teaspoon of Cajun spice. Roast in the oven at 400°F for 20 minutes until crispy on the outside.
Tips
A big hot bowl of this soup will bring comfort. Serve with more coconut milk and a piece of toast.
