Sweet Potato Coconut Curry Soup
Prep time:
Cook time:
Total time:
Serves: 8-10
- 2 tablespoons coconut or olive oil
- 2 small yellow onions, diced
- 2 cloves garlic, minced
- 3 tablespoons of minced fresh ginger
- 1 large or 2 small sweet potatoes, peeled and diced into half inch pieces (about 4 cups)
- 4 cups vegetable or chicken broth
- 2 green bell peppers, diced
- 4 cups sliced mushrooms
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tamari sauce, or soy sauce
- 1½ tablespoons red or green thai curry paste
- 1 14 oz can chickpeas, rinsed and drained
- 2 14 oz. cans coconut milk
- chopped cilantro, chopped green onions, lime wedges, for garnish (optional)
- Heat oil in a large stock pot over medium heat.
- Add the onion, garlic, and ginger and cook, stirring occasionally for 3-5 minutes until the onion becomes soft and translucent.
- Add the diced sweet potatoes, green peppers, mushrooms, chicken broth, curry paste, red pepper flakes and soy sauce.
- Bring to a boil, then cover and reduce heat to a low simmer for 30-40 minutes until the potatoes are cooked through.
- Once sweet potatoes are cooked, add the chickpeas and coconut milk, and stir until incorporated.
- Season to taste with salt and pepper.
- Serve hot with cilantro, green onions, and lime wedges, if desired.
- *The lime really alters the flavour but I couldn’t decide which way I liked it more, so add just a little squeeze at a time to see if you like it!
Recipe by Insightful Bite at https://www.insightfulbite.com/sweet-potato-coconut-curry-soup/
3.5.3208