A perfect bowl of comfort made in one pot – this curried sweet potato soup is packed-full of healthy ingredients and delicious flavor! This will be your go-to soup recipe all season long.
1 14oz can garbanzo beans/chickpeas, rinsed and drained
4 cups chopped swiss chard (or kale)
Juice, 1/2 lime
1/2 cup freshly chopped cilantro leaves
Instructions
Add coconut oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent. Add in garlic and ginger and cook for 1 more minute.
Stir in curry paste, turmeric, cumin and coriander and stir repeatedly for 30 seconds or until well combined.
Add in salt, pepper and sweet potato and cook for 5 minutes, making sure sweet potatoes are well coated with spices.
Stir in coconut milk and vegetable broth and bring soup to a boil. Once boiling lower heat to a simmer and cook uncovered for 15-20 minutes or until sweet potatoes are tender.
Turn off heat and allow soup to cool slightly (10-15 minutes).
Remove HALF of soup and add to a blender and blend until smooth. Pour blended soup back into the pot. Alternatively you can remove half of soup and use an immersion blender with the remaining soup in the pot and then add the chunky soup back in.
Turn heat back onto low-medium and stir in garbanzo beans and swiss chard and cook for 10 minutes to allow flavors to meld.
Top with lime juice and fresh cilantro, if desired.
Serve immediately or store in an airtight container in the fridge for up to 1 week.