Sweet Potato Curry Soup
Ingredients (2 servings)
- 1 broccoli head
- 1 onion
- 1 sweet potato
- 4 tbsp canola or coconut oil
- 400 ml coconut milk
- 500 ml water
- ½ tbsp curry paste
- 3-4 lime leaves (optional)
- 1 pinch salt & pepper
- 220 g chickpeas, cooked (equals 110 g dried chickpeas)
Instructions
- Divide broccoli florets from the stem.
- Dice onion.
- Peel and cut sweet potato into bite-sized pieces.
- Heat oil in a saucepan and roast the onion until translucent.
- Add the sweet potato, season with salt and pepper and roast for approx. 5 minutes, stirring occasionally.
- Add coconut milk and curry paste to the saucepan and cook for 2-3 minutes.
- Now add water, cooked chickpeas, and lime leaves and cook for another 10 minutes.
- Add broccoli florets to the saucepan and cook a couple of more minutes until broccoli becomes tender to your taste.