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 topping
- Chickpeas
- 1 tbsp coconut aminos
- 1 tsp Cajun spice
Preparation
In a soup pot, heat oil over medium-low heat. Add onions and cook for 4 minutes, stirring occasionally. Add curry powder, nutmeg, garlic and ginger. Sauté for a few minutes. Add the tomato paste and paprika.
Add sweet potatoes and mix. Add the vegetable broth. Cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with an immersion blender. Add the coconut milk and let it simmer for 8-10 minutes.
Check if you like the consistency of the soup. Add more vegetable broth or water if desired and adjust the seasonings.
Roasted chickpeas
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
Serve with more coconut milk and a piece of toast.
