Sweet Potato Coconut Curry Soup with Spicy Baked Chickpeas

This flavorful vegan soup combines the natural sweetness of sweet potatoes with creamy coconut milk and aromatic spices. Topped with spicy baked chickpeas for added texture and heat, it's a comfortingyet satisfying dish perfect for chilly days.

Ingredients:

• 2 large sweet potatoes, peeled and diced
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• 1 can 14 oz coconut milk
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 1 tablespoon curry powder
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• 1 teaspoon ground turmeric
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• 1 teaspoon ground cumin
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• 1 teaspoon ground coriander
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• 1/2 teaspoon red pepper flakes
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• 4 cups vegetable broth
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• 1 can 14 oz chickpeas, drained and rinsed
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• 1 tablespoon olive oil
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• 1/2 teaspoon paprika
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• 1/4 teaspoon cayenne pepper
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• Salt and pepper to taste
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• Fresh cilantro, chopped for garnish
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Instructions:

Turn on the oven and heat it up to 400F 200C

Set some olive oil on medium heat in a big pot

It will take about 5 minutes of cooking after adding the onion and garlic until they are soft

Curry powder, turmeric, cumin, coriander, and red pepper flakes should all be added now

This is the diced sweet potatoes

Mix the spices into the sweet potatoes so that they are well covered

Add the vegetable broth and coconut milk

Bring to a boil, then lower the heat and let it cook for about 20 minutes, or until the sweet potatoes are soft

Add the chickpeas to a bowl and mix them with the olive oil, paprika, cayenne pepper, salt, and pepper

Place them on a baking sheet and bake them in a hot oven for 20 to 25 minutes, until they are crispy

Use an immersion blender to make the soup smooth after the sweet potatoes are done cooking

You could also carefully add the soup to a blender in batches and blend it until it is smooth

Check the seasoning and make changes if needed

Add the spicy baked chickpeas and chopped cilantro to the top of the hot soup

Have fun!