Sweet Potato Curry & Coconut Soup
Prep time : 15 minutes | Cook time: 1 hour | Makes 4 servings
This one was a bit of a wild card for me since I’m usually not big on sweet potatoes, but I have to admit, this recipe totally won me over. It’s creamy, rich, and packed with flavour. And those crispy chickpeas? Absolute must. They bring in that perfect bit of texture to pull it all together.
WHAT YOU’LL NEED
2 large sweet potato
1 medium onion (red or yellow)
1 whole garlic head
1 tbsp curry powder
1 tsp sweet paprika
1/4 tsp ground ginger
1/4 tsp ground turmeric
salt and pepper to taste
olive oil
2 tbsp tomato paste
2 x 400ml can light coconut milk
1 cup vegetable broth
FOR THE TOPPINGS
1 can chickpeas, drained and rinsed
1 tsp curry powder
1 tsp cayenne
1/2 tsp cumin powder
salt and pepper to taste
olive oil
plain yogurt
fresh cilantro
INSTRUCTIONS
Prepare the Vegetables: Peel and largely dice the sweet potato and onion. Place them on a baking tray. Cut the top off the garlic head and add it to the tray as well. Sprinkle everything with curry powder, ginger, turmeric, salt, pepper, paprika, and olive oil. Toss to coat the vegetables evenly.
Roast: Bake the tray at 400°F for about 30 minutes, or until the vegetables are soft and golden in colour.
Make the Soup: Transfer the roasted vegetables and garlic cloves (removed from peel) to a pot. Add the coconut milk, stock, and tomato paste. Blend everything until smooth, either with a blender or immersion blender. Place the pot on the stovetop and bring the mixture to a simmer, cooking for about 15 minutes until it reaches a thick, creamy consistency. Adjust seasoning as needed.
Roast the Chickpeas: In the same pot used for roasting the vegetables, toss the chickpeas with olive oil and spices. Bake at 400°F for about 20 minutes, stirring occasionally, until they are dark roasted and crispy.
Serve: Ladle the soup into bowls, and top with a dollop of yogurt, crispy spiced chickpeas, and fresh cilantro. Enjoy!
