Indian-spiced Sweet-potato Soup
From cadavis 15 years ago
- 25 minutes to make
- Serves 4
This is a bright and spicy recipe that makes for a quick and easy healthy meal. Great on a cold day!! Per Serving Infor. 486 cal, 48% fat cal, 26g fat, 13g sat fat, 0mg chol, 9g protein, 53g carb, 9g fiber, 321 mg sodium
Ingredients
- 2 tablespoons olive oil shopping list
- 1 small yellow onion, chopped shopping list
- 1 pound sweet potatoes, cubed shopping list
- 2 large cloves garlic, minced shopping list
- 1 1/2 tablespoons curry powder shopping list
- 1/4 teaspoons ground cumin shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/8 teaspoon white pepper shopping list
- 2 cups low-sodium vegetable broth, plus 1/2 cup shopping list
- 1 13.5 ounce can coconut milk shopping list
- 1 15 ounce can low-sodium chick peas (garbanzos). rinsed and drained shopping list
- 3 cups( about 3 ounces) baby spinach leaves, packed shopping list
How to make it
- In a large soup pot, heat oil and sauté onions, potatoes, and garlic until onion is just tender, about 3 minutes.
- Add spices and cook, stirring for 30seconds.
- Add 2 cups of broth and bring to a boil
- Reduce heat and simmer, covered, for 15-20 minutes, until potatoes are tender
- Add coconut milk and stir to mix
- Transfer about half the soup to a food processor and process until smooth
- Return to pot and add additional 1/2 cup broth if needed to thin
- Stir in chickpeas and spinach and cook for 2 minutes more, until spinach us just wilted
- Season with salt and pepper
- Serve Hot
People Who Like This Dish 4
- minitindel THE HEART OF THE WINE COUNTRY, CA
- berry Myrtle Beach, SC
- luke1114 Saint Clair Shores
- djimmey EATONVILLE, WA
- albys1 Broomall, Pennsylvania
- cadavis Asheboro, NC
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The Rating
Reviewed by 2 people-
oh yeah baby !!!!!!!!! i love it ive had it a while back very good
thanks
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "