Cozy and Health Conscious Soups
As we transition into the bitter cold winter months we tend to search for warmth and comfort through food and drink. I have found that one of the secrets to good health is to live in harmony with nature and to eat the seasonal foods that grow in the earth. This practice can help us to establish a healthy connection to fresh and nourishing foods as well as encourage us to maintain a balanced and varied diet.
Soups are one of my winter favorites, a great way to get in a high volume yet low calorie meal! They are filled to the brim with fibrous veggies and also gut healing bone broth.
Try this sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder.It’s creamy with a little crunch and heartiness from spicy baked chickpeas!
4 cloves garlic minced
1 medium white onion, diced
1 large sweet potato, cubed
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder*
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk (either light coconut milk or plain coconut beverage)
1 can chickpeas (2 cups)
3 Tbsp olive oil
1/2 tsp yellow curry powder
1/4 tsp sea salt
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch chipotle (or cayenne) powder
Preheat oven to 400 degrees F (204 C).
Then start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
Cook for 5 minutes, stirring frequently.
Add 1/4 tsp more salt and pepper and the coconut milk. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
At the end of 25 minutes, taste and adjust seasonings as needed. I added about 1/4 tsp more salt and a pinch more chipotle. Then puree using an immersion blender, food processor or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.
Will keep in the fridge for several days and the freezer for a month or so.