Curried sweet potato-coconut milk soup with chickpeas croutons
Author Notes: A lovely soup for the fall. —MarieGlobetrotter
Serves 4-6
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2
handfuls chickpeas, cooked
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1
teaspoon curry powder
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1
tablespoon oil
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450
grams sweet potatoes, peeled
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1
garlic clove
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2
tablespoons vegetable oil
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80
milliliters white wine (Port)
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400
milliliters vegetable broth
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salt and pepper
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4
tablespoons lime juice
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400
milliliters coconut milk
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1/2
teaspoon curry powder
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1/2
teaspoon fresh ginger, grated
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1
handful flat parsley
- Preheat oven to 350F Drain the chickpeas and coat with curry powder. Bake for 30 minutes or until crispy. Set aside
- Cut the sweet potatoes into cubes. Slice the onion into small pieces and mince the garlic.
- Heat 12 tbsp of vegetable oil in a large pot. Add the onion and garlic, pour in the white wine. Cook for a few minutes before adding the broth and the sweet potatoes. Season slightly with salt and pepper, You can adjust seasoning later. Cook for 15 minutes on medium heat.
- Add the lime juice and coconut milk. Puree the soup using a hand blender. Adjust seasoning as desired. Let simmer for 3-5 minutes and add more water if needed.
- Serve with chickpea croutons and flat parsley
More Great Recipes:
Vegetable|Soup|Make Ahead|One-Pot Wonders|Vegetarian|Fall|Winter
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