Sweet Potato Coconut Curry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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)
Instructions
  1. Heat oil in a large stock pot over medium heat.
  2. Add the onion, garlic, and ginger and cook, stirring occasionally for 3-5 minutes until the onion becomes soft and translucent.
  3. Add the diced sweet potatoes, green peppers, mushrooms, chicken broth, curry paste, red pepper flakes and soy sauce.
  4. Bring to a boil, then cover and reduce heat to a low simmer for 30-40 minutes until the potatoes are cooked through.
  5. Once sweet potatoes are cooked, add the chickpeas and coconut milk, and stir until incorporated.
  6. Season to taste with salt and pepper.
  7. Serve hot with cilantro, green onions, and lime wedges, if desired.
  8. *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/