Sweet Potato, Chickpea & Coconut Soup
Recipe type: Soup
Serves: 6
Soup's on. Try this warming soup for supper this week. It's made with wholesome ingredients like sweet potatoes, bell peppers, and chickpeas and it's bursting with flavor thanks to the coconut milk, curry paste, garlic, and ginger. To change things up, you could add baby kale, any other colored pepper, and white rice if you prefer it.
  • 1 tablespoon extra virgin olive oil
  • 1 medium sweet potato, cut into ½-inch dice
  • 1 red bell pepper, cut into ½-inch dice
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon fresh grated ginger
  • 1 large garlic clove, minced
  • 2 cups vegetable broth
  • One 13.5-ounce can light coconut milk
  • One 15-ounce can chickpeas, drained and rinsed
  • 4 cups packed baby spinach
  • 1 cup cooked brown rice
  • Juice and zest of 1 lime
  • Optional toppings: Chopped fresh cilantro, diced avocado, chopped peanuts
  1. Heat the oil in a Dutch oven or medium-size saucepan over medium heat. Add the sweet potato and bell pepper and cook, stirring frequently, until softened and caramelized, 8 to 10 minutes.
  2. Add the red curry paste, ginger, and garlic, and cook until fragrant, about 1 minute.
  3. Stir in the broth, coconut milk, and chickpeas. Raise the heat to medium high, cover and bring to a boil. Remove the cover, reduce the heat, and maintain at a simmer until the vegetables are completely soft, another 4 to 5 minutes.
  4. Stir in the spinach, rice, lime zest, and lime juice until the spinach wilts, about 1 minute. Season with salt and pepper to taste.
  5. Serve in individual bowls and garnish with optional toppings.
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2022/02/02/sweet-potato-chickpea-coconut-soup/