I know I'm weird. I like hot soup even in the summer. Feels cleansing. I have no science to back that up. And yes, it's a wonderful time of year for non-root veggies, but I like #SweerPotatoes. If you're not a huge weirdo, flag this one for the winter. It's filling, but not heavy.
Source: Minimalist Baker | Serves: 4 | Time: 50 min
Changes: replaced white onion with fennel (due to allergy) skipped ginger due to allergy; used more coconut milk (my sweet potato was pretty large); replaced cayenne because I'm out of it
1/2 tbsp coconut or olive oil
1 fennel bulb, minced
4 cloves garlic, minced
1 large sweet potato, peeled & cubed
2 Tbsp yellow curry powder
1/4 tsp piri sauce (to replace cayenne)
3/4 tsp sea salt , plus more to taste
2 cans light coconut milk
Spicy Baked Chickpeas
1 15-oz. can #chickpeas
3 tbsp avocado or coconut oil
1/2 tsp yellow curry powder
1/4 tsp sea salt
1/2 tsp garlic powder
Preheat oven to 400F.
In the meantime, start the soup by sweating the onions in a large pot over medium heat in 1/2 tbsp 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, and piri sauce.
Cook for 5 minutes, stirring frequently.
Add 1/4 tsp more salt and the coconut milk. Then cover. (Oops, I forgot to cover! Worked out fine, though.)
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
In the meantime, prep your baked chickpeas by rinsing, draining, and toweling off until dry. Then toss in 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 or blender. Transfer back to the pot if needed and keep heat on low until ready to serve. Garnish with baked chickpeas.