Easy Sweet Potato Curry Soup
A warm and comforting soup made with creamy coconut milk, sweet potatoes, and chickpeas, beautifully spiced for a nourishing meal.
Ingredients
Main Ingredients
- 1 pound sweet potatoes, peeled and cubed
- 2 tablespoons curry powder
- 1 can (13.5 ounces) coconut milk
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 quart vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper adjust to desired spice level
- 1 teaspoon ground turmeric
- Salt, to taste
- Olive oil for sautéing and roasting chickpeas
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the curry powder, ground cumin, garam masala, cayenne pepper, and ground turmeric, mixing well.
- Toss in the sweet potatoes and sauté for a couple of minutes to coat them with the spice mixture.
- Pour in the quart of broth and bring the mixture to a gentle boil.
- Reduce heat to low and let simmer for about 15 minutes, until sweet potatoes are tender.
- Check tenderness by piercing a sweet potato with a fork; if it easily breaks apart, they are ready.
- Pour in the coconut milk and chickpeas, stirring well.
- Let the soup simmer for another 5 minutes to blend the flavors.
- Season with salt to taste and adjust consistency with additional broth or water if needed.
Serving
- Ladle soup into warm bowls and garnish with fresh herbs or drizzles of coconut cream.
- Serve with crusty bread or grilled naan for a complete meal.
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Notes
Adjust spice levels according to preference. For a creamier texture, consider blending a portion of the sweet potatoes before adding the coconut milk. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.