Indian Spiced Sweet Potato Soup

Submitted by Chef #901913

"A bit spicy, this dairy free soup makes a fast, complete meal"

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 lb sweet potato, cubed
• 2 large garlic cloves, minced
• 1 1⁄2 tablespoons curry powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon white pepper
• 2 cups low sodium vegetable broth, plus
• 1⁄2 cup low sodium vegetable broth
• 1 (13 1/2 ounce) can coconut milk
• 1 (15 ounce) can low-sodium chickpeas
• 3 cups baby spinach leaves, packed

directions

1. In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
2. Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
3. Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.