Description
Experience the comforting flavors of our Coconut Curry Sweet Potato Soup. This vegan delight combines sweet potatoes, protein-packed chickpeas, and fresh spinach in a rich coconut curry broth. Perfect for a cozy night in or as a healthy meal prep option!
Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 2 medium sweet potatoes, peeled and diced
– 1 can (14 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– Optional toppings: chopped cilantro, lime wedges, sliced red chili
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic, grated ginger, and red curry paste to the pot. Cook for another 2 minutes, stirring frequently.
3. Stir in the diced sweet potatoes and chickpeas, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Once the sweet potatoes are cooked, stir in the coconut milk and fresh spinach leaves. Allow the soup to simmer for an additional 5-10 minutes until the spinach is wilted and tender.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with optional toppings such as chopped cilantro, lime wedges, or sliced red chili.