Description
Make this warm, comforting soup featuring sweet potato and coconut milk, topped with crispy, spiced baked chickpeas for added texture and flavor. It is a nourishing dish perfect for family meals.
Ingredients
Scale
- 1/2 Tbsp coconut or olive oil
- 1 medium white onion (diced)
- 4 cloves garlic minced
- 1 large sweet potato (peeled & cubed)
- 2 Tbsp yellow curry powder
- 1/4 tsp cayenne pepper (omit for less heat)
- 3/4 tsp sea salt , plus more to taste
- 3 cups light coconut milk (canned is best)
- SPICY BAKED CHICKPEAS: 1 15-oz. can chickpeas
- 3 Tbsp avocado or coconut oil
- 1/2 tsp yellow curry powder
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 pinch cayenne pepper
Instructions
- Preheat oven to 400 degrees F (204 C).
- Start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut or olive oil. Cook for a few minutes and then add garlic and stir.
- Season with 1/4 tsp salt and add sweet potatoes, curry powder, and cayenne pepper. Cook for 5 minutes, stirring frequently.
- Add 1/4 tsp more salt and the coconut milk. Cover the pot.
- Bring the soup to a simmer and then reduce heat to low. Simmer for 25 minutes more.
- Prep your baked chickpeas by rinsing, draining, and toweling off until dry. Toss them in 3 Tbsp oil and the spices, spreading them evenly on a baking sheet.
- Bake the chickpeas for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
- At the end of the 25 minutes of simmering, taste the soup and adjust seasonings as needed.
- Puree the soup using an immersion blender or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.
- Garnish the soup with the baked chickpeas before serving.
Notes
- This soup keeps well in the fridge for several days and can be frozen for about a month.
- Reduce or omit cayenne pepper if you prefer less heat in the soup.
- Use canned light coconut milk for the best texture in the soup.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Soup
- Method: Stovetop and Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Keywords: Sweet Potato Coconut Curry Soup, baked chickpeas, vegetarian soup, coconut milk soup, easy dinner, comforting soup, curry recipe