Description
A vibrant and comforting soup featuring sweet potatoes, chickpeas, and warming spices in a creamy coconut base.
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 1 jalapeno pepper (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 tbsp curry paste (or powder)
- 1/4 tsp cayenne powder
- 1 can chickpeas (drained, about 2 cups)
- 1 large sweet potato (cubed)
- 4 cups unsalted chicken broth
- 2 cups water
- 1 can coconut milk (slightly less than 2 cups)
- 2 1/2 tsp kosher salt (plus more to taste)
- 2 tbsp chopped cilantro
Instructions
- Heat the oil in a large stockpot over medium-high heat until shimmering.
- Cook the chopped onion, diced jalapeno pepper, and red bell pepper with 1 tsp kosher salt until the vegetables soften, about 5 minutes.
- Add the minced garlic and cook for another 2 minutes until fragrant. Stir in 1 tbsp of curry paste (or powder) and stir for about 1 minute until well combined.
- Toss in the drained chickpeas, cubed sweet potato, chicken broth, water, and coconut milk. Season with the remaining 1 1/2 tsp salt.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for about 30 minutes, stirring occasionally, until the sweet potatoes are tender.
- Remove from heat and puree the soup using an immersion blender until silky smooth.
- Stir in chopped cilantro, saving some for garnish if desired. Taste and adjust seasoning.
Notes
Use the freshest produce for best flavor. Can be stored for up to 5 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, sweet potato, curry, chickpeas, vegan, comfort food
