Curried sweet potato-coconut milk soup with chickpeas croutons
4.84 Ratings
MarieGlobetrotter
- 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