Coconut Curry Soup

IMG_8480I joined one of those weekly food boxes called Imperfect Produce and found myself with far too many sweet potatoes. These are the problems to have amirite?

I decided that I wanted to make a soup and found a recipe online that seemed tasty, this is a slight modification of that recipe. Just a touch spicy, but filling and flavorful. Also, pretty healthy. I say rough dice because its all going to be blended up anyway, so don’t fret if your knife skills aren’t taxed for this one.

For the Soup

  • 1 rough diced onion
  • 6 rough diced cloves of garlic
  • 1 large sweet potato cut into rough, 1″ cubes
  • 3+ Tbsp curry powder
  • Pinch cayenne powder – or other spicy spice
  • pinch of salt
  • pepper to taste
  • 2 cans of coconut milk (24oz)

Spicy Baked Garbanzo beans

  • 1 can of chickpeas or about a lb of dry peas, rehydrated
  • 3 Tbps olive oil
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • dash spicy curry or cayenne powder

Preheat oven to 400. Put some fat in the bottom of your stock pot. I used schmaltz, but butter, coconut oil, canola, olive – all will work fine. Sweat onions and then add garlic, allow to cook on medium-low for a few minutes and then add salt, pepper, sweet potatoes and the spices, stir and allow to cook for a few minutes. Add coconut milk and cover. Bring to a gentle boil and reduce heat to simmer. The soup will be done in about 20 minutes. The goal is to soften the sweet potatoes to the point they will be easily mashed with an immersion blender. I considered straining it, but after tasting, decided it would detract from the texture.

Once the soup is simmering, toss the drained garbanzo beans in the oil and spices and spread over a baking sheet. Bake at 400 for about 25 minutes. You may hear them popping, like popcorn – thats a pretty good indicator that they are done.


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