Description
A silky, aromatic soup made with sweet potatoes, coconut milk, curry spices, and crispy baked chickpeas.
Ingredients
1/2 tablespoon olive oil or coconut oil
1 medium white onion, diced
4 cloves garlic, minced
1 large sweet potato, peeled and cubed
2 tablespoons yellow curry powder
1/4 teaspoon cayenne pepper (optional)
3/4 teaspoon sea salt, plus more to taste
3 cups canned light coconut milk
For the Spiced Baked Chickpeas:
1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil or coconut oil
1/2 teaspoon yellow curry powder
1/4 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Pinch of cayenne pepper
Instructions
1. Preheat your oven to 400°F (204°C).
2. Warm the oil in a large pot over medium heat. Add the diced onion and cook until translucent, then add garlic.
3. Season with 1/4 teaspoon salt and pepper. Add sweet potato, curry powder, and cayenne. Stir and cook 5 minutes.
4. Add another 1/4 teaspoon salt and pour in the coconut milk. Bring to a simmer, cover, and cook on low for 25 minutes.
5. Dry chickpeas thoroughly. Toss with oil and spices, roast 25–30 minutes until crispy.
6. Taste the soup and adjust seasoning.
7. Blend until smooth, return to pot, and keep warm.
8. Serve topped with baked chickpeas.
Notes
Add more cayenne for extra heat or reduce for a milder bowl. For a richer texture, use full-fat coconut milk.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop and baking
- Cuisine: Fusion, Vegan, Gluten-Free