Introduction: Sweet Potato, Turmeric & Coconut Soup With Chickpea Croutons

Picture of Sweet Potato, Turmeric & Coconut Soup With Chickpea Croutons

Sweet Potato, Turmeric & Coconut Soup with Chickpea Croutons is a wonderful bowl of sunshine on a very cold and rainy Paris afternoon. As much as we are willing on the summer season here, it just does not seem to want to show itself, so in light of this, I have prepared this beautiful, warming and colorful recipe. The sweet potatoes add a lovely sweetness and the roasted chickpea croutons a nice, spicy crunch and boost of protein and fiber to the dish. This soup is hearty, healthy and beautiful. The chickpea croutons make not only a great alternative to regular croutons, they are the perfect snack all on their own. This soup will warm the hearts and souls of vegans, vegetarians and omnivores alike.

For other great similar, delicious and simple recipes, follow this link to my blog :)

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Step 1:

Picture of

Sweet Potato, Turmeric & Coconut Soup

750 grams of golden sweet potato, cubed
2 medium brown onion, roughly chopped
6 cloves of garlic, roughly chopped
1/2 a bunch of fresh coriander, roughly chopped
2 tblsp. of olive oil
2 tblsp. of fresh turmeric, grated or 2 tsp. of ground tumeric
400ml of coconut milk
800ml of vegetable stock
1 lemon, juiced
2 pinches of ground black pepper

Heat the olive oil in a deep saucepan, and add your onion, garlic, coriander, turmeric and black pepper, sauté for a couple of minutes, then add the cubed sweet potato and sauté further for a minute or until the sweet potato is well coated in all the flavors.

Now add the coconut milk, stock and lemon juice, bring to the boil and lower the heat down to a simmer and cook covered, for 35 – 45 minutes or until the sweet potato is nice and tender. Remove from the heat and with a hand blender or regular blender, blend the soup until creamy and smooth.

Serve your soup sprinkled with some chickpea croutons and fresh sprigs of coriander.

Step 2:

Picture of

Chickpea Croutons

400 grams of canned chickpeas, drained and dried well on paper towel
1 tblsp. of coconut oil
1 1/2 teaspoons of ground cumin
1 teaspoon of garlic powder
1/2 teaspoon of cinnamon
1/2 teaspoon of kashmiri chili powder
Pinch of sea salt
Pinch of ground black pepper

In a frying pan add the coconut oil and heat on medium – high heat. Once hot add the chickpeas and mix them well with the oil. Fry on medium heat for 5 minutes or until they start to turn golden and then add all of the spices, salt and pepper.

Mix well in the frying pan and cook for approximately 20 -30 minutes tossing every 5 minutes or so. Once they appear dry in texture and are a deep golden color, remove from the heat and let cool.

Serve on top of your sweet potato turmeric & coconut soup. You can store the chickpeas in a glass jar once they have cooled and use them as a snack too.

Comments

belsey (author)2017-02-04

I made it last night and loved it... One comment though, because I know you are a French speaker: cilantro and coriander are the same plant, but cilantro is the green, fresh herb often used as garnish, while coriander is what the seeds are called. So when you said to use "a fresh bunch of coriander" I assumed you meant cilantro (which is also in your photo). But then as I was following the recipe, since it's unusual to simmer cilantro for a long time, I used ground coriander instead, and reserved the cilantro just for the garnish. It was delicious, but I'm still not certain I made it "right."

Lapetitepoire (author)belsey2017-02-04

Hi,

Thanks for your feedback. I'm actually Australian and in Australia (and France) coriander is cilantro and coriander seeds are the seeds off the coriander plant ;) As for simmering the coriander, it helps to infuse the soups flavors but ground coriander could work too just adding a more subtle taste. Thanks

belsey (author)Lapetitepoire2017-02-06

Your user name fooled me... I wish the plant and the seed went by the same name in these parts! But you might still want to add a little note in the ingredient list so other Americans can understand that when you say "coriander" they should look for "cilantro" in US supermarkets.

chloecatkins (author)2016-07-12

Some of the ingredients are listed in metric measurements and others in U.S. This is difficult and confusing to translate.

Hello. I live in France and come from Australia and only use metric measurements. Sorry you will need to convert. I dont work in US metric system. My recipes are not in half half only the metric system we use here. Thank you

Bubbler (author)2016-07-12

I must try making this meal. Thank you.

belsey (author)2016-07-11

Oh man... I don't even need to make this to know it's delicious...Can't wait to try it!

Lapetitepoire (author)belsey2016-07-11

Hi Belsey! Thanks for your comment. It is super tasty ;)

About This Instructable

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Bio: Bonjour! My name is Cassandra, I am an Australian with a passion for cooking, sharing, and exploring seasonal local produce. I am inspired by memories ... More »
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