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Curried Sweet Potato Soup
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Curried Sweet Potato Soup

Course 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.