Description
Warm up with this comforting Easy Sweet Potato Curry Soup, a delicious blend of sweet potatoes, aromatic spices, creamy coconut milk, and crispy roasted chickpeas.
Ingredients
Units
Scale
Soup:
- 1 pound of sweet potatoes, peeled and cubed
- 2 tablespoons of curry powder
- 1 can, 13.5 ounces of coconut milk
- 1 quart of vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon each of ground cumin, garam masala, cayenne pepper, and ground turmeric
- Salt to taste
- Olive oil for sautéing
Chickpea Garnish:
- 1 can, 15 ounces of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- A pinch each of cayenne pepper, cumin, and salt
Instructions
- Preparation: Preheat oven to 400°F. Prepare baking sheet with parchment paper.
- Cooking: Sauté onions and garlic. Add sweet potatoes, spices, coconut milk, and broth. Simmer until sweet potatoes are tender.
- Chickpea Garnish: Toss chickpeas with olive oil and spices. Roast until crispy.
- Blending: Blend soup until smooth. Season to taste.
- Serving: Divide soup into bowls, top with roasted chickpeas. Serve warm.
Notes
- Cut sweet potatoes evenly for consistent cooking.
- Roasted chickpeas add crunch and protein.
- Adjust seasonings to taste; flavors deepen with simmering.
- Leftover soup keeps well in the fridge or freezer.
- Add water or broth when reheating for desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
