Weekly Lunch: Curried Sweet Potato and Chickpea Soup

You may know by now how much I love chickpeas in salads. Fortunately for me, chickpeas are also great in soups, whether left whole or blended to add creaminess. I like making blended soups as an excuse to break out the stick blender, which I love but only use once a month or so.

This week's lunch features garnet yams, chickpeas, coconut milk, onion, garlic and ginger. It is spiced simply with a Madras-style curry powder, amped up with white pepper and cayenne.

There were many vegetables to chop.

But once you're done chopping, most of the work is done. Everything needs to simmer for half an hour or so.

When the veggies are very tender, blend them to a smooth consistency. It takes a few minutes.

When you're done blending, add the coconut milk and blend some more.

This was a great warming soup for a cold day. And tons of vitamin A!

 

Curried Sweet Potato Soup

Makes 4 quarts

Ingredients:

• 2 tablespoons olive oil (or butter, or ghee)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1" piece of ginger root, peeled and minced
• 1 tablespoon Madras curry powder
• 1/2 teaspoon white pepper
• 1/4-1/2 teaspoon cayenne pepper
• 3 pounds garnet yams, peeled and diced
• 4 -5 cups vegetable stock
• 15 ounces unsweetened coconut milk

Directions:

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrot and celery and cook for 8-10 minutes until well softened. Add the garlic and ginger and cook for 1-2 minutes, then add the spices.
2. Add the yams and the vegetable stock and bring to a boil, then reduce heat and simmer for about 30 minutes until yams are very tender.
3. Puree the soup with an immersion blender (or in a regular blender, in batches). When very smooth, add the coconut milk and blend together. Heat for 5-10 minutes, then serve.