…with crispy chickpeas
Another Lunch Box Club recipe, another delicious soup to warm you up come lunch time! This one is inspired by the flavours of a curry with spices like garam masala, cumin, and turmeric. Blitzed up with creamy coconut milk, and topped with crispy chickpeas this is a winter warmer you’ll want to come back to again and again.
Spiced coconut + sweet potato soupPrint This
- 1 tbsp extra virgin olive oil
- 1 red onion, cut into chunks
- 900g sweet potato, un-peeled and cut into chunks
- 2 garlic cloves, crushed
- 1 tsp freshly grated ginger
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 400ml tin coconut milk
- 700ml vegetable stock
- 1/2 tsp salt
- FOR THE CHICKPEAS
- 1 tin chickpeas, drained and rinsed
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Pinch of salt
- TO SERVE
- Coconut flakes
- Pinch chilli flakes
- Fresh coriander
In a large saucepan, heat the olive oil over a medium heat before adding the red onion and sweet potato. Fry for a few minutes before adding the garlic and ginger.
After a couple of minutes, add the ground cumin, garam masala, ground turmeric, and ground coriander. Coat the potato chunks evenly in the spices.
Once the pan is fragrant, add the coconut milk, vegetable stock and salt. Turn to a low heat and leave to simmer for 35-40 minutes until the potato is soft and cooked, stirring occasionally.
Meanwhile, preheat the oven to 180c. Scatter the chickpeas onto a large baking tray and add the olive oil, ground cumin, paprika, and salt.
Give the tray a shake to coat the chickpeas in the spices and then place in the oven to roast for 30 minutes until crunchy.
When the soup is cooked, place the mixture in a blender and blitz until you reach your desired consistency. (Be really careful about blending hot food as some appliances advise against it. If that’s the case, leave the mixture to cool before blitzing and then re-heat if you’re eating immediately).
Serve the soup with the crunchy chickpeas on top plus some coconut flakes, chilli flakes, and fresh coriander. Eat with some toasted sourdough, rye bread or your favourite. If taking for lunch on-the-go, pack the toppings separately, adding just before eating to avoid them going soggy!