Cozy Curried Sweet Potato Soup with Roasted Chickpeas
Ingredients
- 1 tablespoon avocado oil or vegetable oil
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 2 tablespoons tomato paste
- 1 tablespoon madras curry powder
- 1/2 tablespoon grated ginger or 1 teaspoon ground ginger
- 4 cups sweet potatoes, peeled and cubed
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 2 1/2 cups vegetable broth
- 1 cup light coconut milk
- 1 teaspoon salt
Roasted chickpeas
- Chickpeas
- 1 tablespoon coconut aminos
- 1 teaspoon 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 vegetable broth and cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in 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 adjust with more vegetable broth or water if desired. Adjust seasonings as needed.
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.
