Curried sweet potato-coconut milk soup with chickpeas croutons

Name: Curried sweet potato-coconut milk soup with chickpeas croutons
Yield: Serves 4-6
Ingredients: 2 handfuls chickpeas, cooked; 1 teaspoon curry powder; 1 tablespoon oil; 450 grams sweet potatoes, peeled; 1 garlic clove; 2 tablespoons vegetable oil; 80 milliliters white wine (Port); 400 milliliters vegetable broth; salt and pepper; 4 tablespoons lime juice; 400 milliliters coconut milk; 1/2 teaspoon curry powder; 1/2 teaspoon fresh ginger, grated; 1 handful flat parsley

By MarieGlobetrotter

September 13, 2017

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Author Notes: A lovely soup for the fall. —MarieGlobetrotter

Serves: 4-6

2 handfuls chickpeas, cooked
1 teaspoon curry powder
1 tablespoon oil
450 grams sweet potatoes, peeled
1 garlic clove
2 tablespoons vegetable oil
80 milliliters white wine (Port)
400 milliliters vegetable broth
salt and pepper
4 tablespoons lime juice
400 milliliters coconut milk
1/2 teaspoon curry powder
1/2 teaspoon fresh ginger, grated
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