Easy Sweet Potato Curry Soup
A delightful and creamy soup made from sweet potatoes, coconut milk, and aromatic spices, perfect for cozy dinners or hearty lunches.
Ingredients
Main ingredients
- 1 pound sweet potatoes, peeled and cubed Look for firm, smooth sweet potatoes.
- 2 tablespoons curry powder Ensure spices are fresh for the best flavor.
- 1 can (13.5 ounces) coconut milk For a creamier texture, consider adding more.
- 1 can (15 ounces) chickpeas, drained and rinsed Can substitute with other legumes.
- 1 quart vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced Introduce after sautéing onion.
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper Adjust to taste for spice preference.
- 1 teaspoon ground turmeric
- Salt to taste Salt, to taste
- Olive oil for sautéing Olive oil, for sautéing Use for the initial sauté.
Instructions
Preparation and Cooking
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the spices: curry powder, ground cumin, garam masala, cayenne pepper, and ground turmeric. Stir until fragrant.
- Add the cubed sweet potatoes and toss gently to coat.
- Pour in the vegetable or chicken broth and bring to a gentle boil.
- Reduce heat to low and simmer for about 15 minutes until sweet potatoes are tender.
- Stir in the coconut milk and chickpeas, simmer for an additional 5 minutes.
- Adjust salt to taste and blend for a creamier texture if desired.
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Notes
Garnish with fresh herbs or a drizzle of coconut cream. Pair with crusty bread or pita for a complete meal.