Indian Spiced Sweet Potato Soup
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 1 small yellow onion, chopped
- 453.59 g sweet potato, cubed
- 2 large garlic cloves, minced
- 22.18 ml curry powder
- 1.23 ml ground cumin
- 1.23 ml ground ginger
- 0.61 ml white pepper
- 473.18 ml low sodium vegetable broth, plus
- 118.29 ml low sodium vegetable broth
- 382.71 g can coconut milk
- 425.24 g can low-sodium chickpeas
- 709.77 ml baby spinach leaves, packed
directions
- 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.
- 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.
- 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.
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