Curried Sweet Potato Soup
This curried sweet potato soup is luxuriously creamy, without the cream. It is slightly sweet and warmly spiced with yellow curry, smoked paprika and nutmeg. It’s a hearty vegan soup served with crunchy spicy baked chickpeas. A big bowl of creamy soup makes for a perfectly comforting lunch or dinner on a cold day.
The chana dal (split chickpea lentils) are added for texture to this thick creamy soup and cooked al-dente. And then there’s kale that bulks up this already hearty soup.
The soup is naturally thick from the sweet potatoes and I added coconut milk for extra creaminess. I feel like the heat is needed to balance out the sweet potato and coconut milk.
I suggest that you make a large pot of this soup, because everyone will be coming back for seconds. This one is definitely a keeper.
If you’re unable to find chickpea lentils at your local middle eastern supermarket, you can substitute with green lentils. Just don’t overcook them.
Curried Sweet Potato Soup
Ingredients
- 1 tbsp avocado oil
- 1 cup onion, chopped
- 1 garlic clove, chopped
- 1 tbsp yellow curry powder
- 2 tsp smoked paprika
- ½ tsp cayenne pepper, optional
- ½ tsp grated nutmeg
- ½ tbsp fresh ginger, finely chopped
- 3 tbsp tomato paste
- 5 cups sweet potato, peeled and cut in chunks
- 4 cups low sodium vegetable broth
- ¾ cup chana dal (split chickpea lentils)
- 2 cups kale
- 1 can coconut milk
- salt and pepper to taste
Instructions
- Heat the avocado oil in a large pot over medium heat.
- Add chopped onions and garlic; cook for 5 minutes, stirring occasionally.
- Add curry powder, paprika, cayenne pepper, nutmeg and ginger. Stir well and sauté until fragrant.
- Stir in the tomato paste and chopped sweet potatoes. Make sure everything is combined.
- Add the vegetable stock, stir. Bring to a boil, cover and simmer for 15 minutes until the sweet potatoes are tender.
- Purée the mixture in the pot using an immersion blender.
- Finally add the chickpea lentils, kale, coconut milk, salt and pepper and simmer on low for 15 minutes, stirring from time to time.
- Check for seasoning before serving.
- The soup will be quite thick. You can add more veggie broth or water if it’s too thick.
- Serve with crispy chickpeas.
For the Crispy Chickpea Topping
- 2 cups rinsed and dried chickpeas tossed with 1 tbsp tamari and 1 tsp smoked paprika. Roast in a 400°F oven on a lined baking sheet for 25-30 minutes, stirring from time to time until the chickpeas are crispy.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
