Easy Sweet Potato Curry Soup
Dive into a bowl of this hearty, flavorful Sweet Potato Curry Soup. A harmony of sweet potatoes, aromatic spices, and creamy coconut milk, it's a perfect comfort meal for any day.
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Servings: 4 Servings
Calories: 133kcal
Ingredients
- 1 pound of sweet potatoes, peeled and cubed
- 2 tablespoons of curry powder
- 1 can, 13.5 ounces of coconut milk
- 1 can, 15 ounces of chickpeas, drained and rinsed
- 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 and roasting chickpeas
Instructions
Preparation:
- Preheat your oven to 400 degrees Fahrenheit for the chickpea garnish. Prepare a baking sheet with parchment paper.
Cooking:
- Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sauté until they turn soft and golden brown.
- Add the sweet potatoes to the pot along with the curry powder, ground cumin, garam masala, cayenne pepper, and ground turmeric. Stir until the sweet potatoes are well coated with the spices.
- Pour in the coconut milk and broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for approximately 30 minutes, or until the sweet potatoes are tender.
- While the soup is simmering, prepare the chickpea garnish. Toss the chickpeas in a tablespoon of olive oil, and a pinch each of cayenne pepper, cumin, and salt. Spread them evenly on the prepared baking sheet and bake for 15-20 minutes, or until they're crispy and golden brown.
- Once the sweet potatoes are tender, blend with soup in an upright blender or with an immersion blender. Season with salt and pepper to taste. You can add more broth or water if you prefer a thinner soup.
Serving:
- Divide the soup between bowls and top with roasted chickpeas. Serve with fluffy homemade naan bread for a healthy and hearty lunch of dinner.
Notes
- Make sure to cut the sweet potatoes into evenly sized pieces for uniform cooking.
- The roasted chickpeas are not just a garnish; they add a satisfying crunch and extra protein.
- Do taste and adjust the seasonings as you cook. The flavors will deepen as the soup simmers, so start with less and add more if required.
- The leftover soup can be refrigerated for up to 5 days, or frozen for up to 3 months.
- You might need to add a little water or broth when reheating to reach your desired consistency.
Nutrition
Calories: 133kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1012mg | Potassium: 469mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16622IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg
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