Curried sweet potato-coconut milk soup with chickpeas croutons

4.8
4 Ratings

MarieGlobetrotter

Curried sweet potato-coconut milk soup with chickpeas croutons
Serves
4-6

A lovely soup for the fall.


Ingredients

  • 2 handful chickpeas, cooked
  • 1 teaspoon curry powder
  • 1 tablespoon oil
  • 450 gram sweet potatoes, peeled
  • 1 garlic clove
  • 2 tablespoon vegetable oil
  • 80 milliliter white wine (Port)
  • 400 milliliter vegetable broth
  • salt and pepper
  • 4 tablespoon lime juice
  • 400 milliliter coconut milk
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon fresh ginger, grated
  • 1 handful flat parsley

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Directions

  • Step 1

    Preheat oven to 350F Drain the chickpeas and coat with curry powder. Bake for 30 minutes or until crispy. Set aside

  • Step 2

    Cut the sweet potatoes into cubes. Slice the onion into small pieces and mince the garlic.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Serve with chickpea croutons and flat parsley

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