Sweet Potato Coconut Curry Soup

makes 4 servings

Soup:

1 medium white onion, diced

4 cloves garlic minced

1 large sweet potato, cubed

2 Tbsp yellow curry powder

1/4 tsp cayenne powder

3/4 tsp sea salt + 1/2 tsp pepper

3 cups coconut milk

chickpeas

Spicy baked chickpeas:

1 can chickpeas (2 cups)

3 Tbsp olive oil

1/2 tsp yellow curry powder

1/4 tsp sea salt

1/2 tsp garlic powder

1/2 tsp ginger powder

pinch cayenne powder

Method:

• Preheat oven to 400 degrees F (204 C).

• Then start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/canola) oil.

• Cook for a few minutes and then add garlic and stir.

• Season with 1/4 tsp each salt and pepper and stir.

• Add sweet potatoes, curry powder, cayenne and stir.

• Cook for 5 minutes, stirring frequently.

• Add 1/4 tsp more salt and pepper and the coconut milk. Then cover.

• Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

• In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet.

• Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside.

• Remove and set aside for serving.

• At the end of 25 minutes, taste and adjust seasonings as needed.

• Then puree using an immersion blender, food processor or blender.

• Transfer back to the pot if needed and keep heat on low until ready to serve.

• Will keep in the fridge for several days and the freezer for a month or so.