Ingredients
Equipment
Method
- Preheat oven to 400℉ or 204℃. Prepare a baking sheet with parchment paper.
- Heat oil over medium heat in a Dutch oven or soup pot, add onions and sauté for 2-3 minutes, add garlic and ginger and stir in coriander, turmeric and curry powder to release their flavours. Add the sweet potatoes and cook for another 3 minutes.
- Add the vegetable broth, coconut milk and salt. Increase the heat to a boil, then reduce to a simmer for 20 minutes until sweet potatoes are tender.
- While to soup is simmering, prepare baking sheet with parchment paper for the roasted chickpeas. After rinsing the chickpeas in a colander, transfer them to a kitchen towel. Then place half of the towel over the chickpeas and rub them gently until the skins are removed.
- Whisk together in a small bowl, curry powder, garlic powder and ginger powder. In a medium bowl, add chickpeas, avocado oil, and spices until well coated. Bake for about 25 minutes.
- Puree soup with an immersion blender or stand blender. If using a stand blender, allow to cool slightly and add in small batches. Add the lime juice and adjust the salt at this time if needed.
- Serve the soup with roasted chickpeas, parsley, chives, red pepper flakes and drizzle of avocado or olive oil.
Nutrition
Notes
Store this soup in the refrigerator in an airtight container for up to 4 days. Option is to freeze soup in a freezer-friendly container for a month.
To reheat, place in a sauce pot on low to medium heat. Stirring occasionally to avoid the soup from sticking to the bottom of the pot and burning.