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.
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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.
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.