Sweet Potato Curry Soup Recipe
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 medium white onion, diced
  • 5 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into ½-inch cubes
  • 2 tablespoons + 1 teaspoon curry powder, divided
  • 2 teaspoons cumin, divided
  • 1 teaspoon garam masala
  • ¾ teaspoon cayenne pepper, divided
  • ¼ teaspoon ground turmeric
  • 2 13.5-ounce cans coconut milk
  • 2 cups chicken (or vegetable) broth
  • 1 ¼ teaspoons salt, divided
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • ½ teaspoon ginger powder
  • ½ teaspoon garlic powder
Directions
  1. Preheat the oven to 400 F.
  2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic and stir for another 30 seconds.
  3. Add the sweet potato, 2 tablespoons of yellow curry powder, 1 teaspoon of cumin, garam masala, ½ teaspoon of cayenne pepper, and turmeric, and cook for 5 minutes.
  4. Add the coconut milk, chicken broth, and 1 teaspoon salt, and bring the mixture to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the sweet potatoes are tender.
  5. While the soup is simmering, make the crispy chickpea garnish. Pat dry the rinsed and drained chickpeas.
  6. In a medium bowl, combine the chickpeas, 1 tablespoon of olive oil, 1 teaspoon of yellow curry powder, 1 teaspoon of ground cumin, ¼ teaspoon of cayenne pepper, ginger powder, garlic powder, and ¼ teaspoon of salt.
  7. Spread the chickpeas out on a foil-lined baking sheet in a single layer. Bake for 25 to 30 minutes, stirring halfway, or until the chickpeas are crispy on the outside and soft on the inside. When the chickpeas are done baking, set them aside to cool.
  8. When the soup is finished simmering, turn off the heat and puree the majority of the soup using an immersion blender or standing blender, leaving some texture. Season as necessary. Serve immediately garnished with crispy chickpeas, fresh cilantro, and lime wedges.