Description
This easy Sweet Potato Curry Soup is a comforting and flavorful dish that brings together the sweetness of tender sweet potatoes with the richness of aromatic spices and creamy coconut milk. It’s a perfect, hearty meal that’s as nutritious as it is delicious, making it ideal for any time of year.
Ingredients
1 pound sweet potatoes, peeled and cubed
2 tablespoons curry powder
1 can (13.5 ounces) coconut milk
1 can (15 ounces) chickpeas, drained and rinsed
1 quart vegetable or chicken broth
1 medium onion, finely chopped
2 cloves 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
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Preparation: Preheat your oven to 400°F (200°C) for the chickpea garnish and prepare a baking sheet with parchment paper.
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Cooking the Soup: Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing until soft and golden brown, about 5–7 minutes. Add the cubed sweet potatoes, curry powder, cumin, garam masala, cayenne pepper, and turmeric. Stir until the sweet potatoes are well-coated with the spices. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 30 minutes, or until the sweet potatoes are tender.
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Roasting the Chickpeas: While the soup simmers, toss the chickpeas in olive oil, cayenne pepper, cumin, and salt. Spread them evenly on a baking sheet. Roast in the oven for 15–20 minutes, or until crispy and golden brown.
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Blending the Soup: Once the sweet potatoes are tender, blend the soup using an upright blender or immersion blender until smooth and creamy. Add more broth or water if you prefer a thinner consistency. Season with salt and pepper to taste.
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Serving: Divide the soup between bowls and top with the roasted chickpeas for added crunch. Serve with naan or crusty bread for a complete meal.
Notes
- Add greens: Stir in some spinach, kale, or Swiss chard for added nutrients and texture.
- Use other legumes: Swap chickpeas for lentils or white beans for a different flavor and texture.
- Spicy kick: Add more cayenne pepper or a pinch of chili flakes to increase the heat.
- Dairy-free: This soup is naturally dairy-free, but if you want a richer taste, you can add a swirl of dairy-free yogurt when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Indian
