Curried Sweet Potato Soup
Curried Sweet Potato Soup
Ingredients
- 1 large sweet potato, about 1 ⅓ lb (600 g), peeled and diced
- 1 onion, chopped
- 2 garlic cloves, coarsely chopped
- 3 tbsp (45 ml) olive oil, plus more for serving
- 1 tsp curry powder
- 6 cups (1.5 litre) low-sodium vegetable broth
- 2 potatoes, peeled and diced
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- ¾ cup (100 g ) raw unsalted cashews
- ½ tsp garam masala
- ½ cup (70 g) raisins
- Plain yogurt (optional)
- Cilantro leaves, to taste
- Naan bread (optional)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large pot over medium-high heat, soften the sweet potato, onion and garlic in 2 tbsp (30 ml) of the oil. Season with salt. Add the curry powder and cook for 1 minute while stirring.
- Add the broth and potatoes to the pot. Bring to a boil. Simmer for 10 minutes or until the vegetables are tender. Using a hand blender, purée the soup until smooth. Adjust the seasoning.
- Meanwhile, on a non-stick or parchment paper-lined baking sheet, combine the chickpeas and cashews with the remaining oil and the garam masala. Bake for 18 minutes, stirring halfway through. Season lightly with salt.
- Serve the soup in bowls. Top with the chickpea mixture and raisins. Garnish with yogurt and a drizzle of olive oil, if desired. Sprinkle with cilantro leaves. Serve with naan bread, if desired.
Curried Sweet Potato Soup