Sweet Potato Coconut Milk Soup
Ingredients
- 1 onion
- 2 cloves of garlic
- 2 large potatoes
- 2 sweet potatoes (or 1 large)
- 1 can of coconut milk (400 ml)
- 8 dl - 1 L water
- Juice from 1 lime
- 1 veggie cube
- 2 tbsp tomato purée
- 2 tsp paprika powder
- 1-2 tsp chili powder
- salt and pepper
Baked chickpeas
- 380 g chickpeas (1 can)
- 1 tbsp barbeque spice
- 2 tsp paprika powder
Preparation
In a big pot, fry off chopped onion, garlic, potatoes and sweet potatoes
After a few minutes, add the rest of the ingredients, put on a lid and let the soup simmer on low-medium heat for around 40 minutes or until the potatoes are cooked through
Mix your soup with a blender until it is smooth
Serve and enjoy
Baked chickpeas
Add rinsed chickpeas to a baking tray
Sprinkle over the spices and mix until every chickpea is coated in spice
Bake in the oven at 200 degrees for 20 minutes
When they are done, add on top of your soup
Tips
Make the baked chickpeas as a topping; they add a crunchy texture similar to croutons and enhance the soup experience
