Curried Sweet Potato Soup

Inspired by the recipe, "Hearty Healing Sweet Potato Soup" in the book "Vegan Under Pressure" by Jill Nussinow, MS, RDN. Mixed in some ideas from theminimalistbaker.com's "Sweet Potato Coconut Curry Soup" recipe as well to make it to fit my delight!

Updated at: Fri, 08 Mar 2024 21:31:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories680.9 kcal (34%)

Total Fat32.8 g (47%)

Carbs80 g (31%)

Sugars18.7 g (21%)

Protein22.3 g (45%)

Sodium1568.6 mg (78%)

Fiber18.9 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 "fresh ginger root

2 tspcurry powder

½ cupchickpeas

3 cupsvegetable stock

or aquafaba

½ tspsea salt

Toppings (optional)

Chickpeas

Roasted, season with curry powder, chili powder, salt, pepper

toasted coconut flakes

Instructions

Step 1

Heat the coconut oil and the saute diced onion, garlic, turmeric, and ginger root in an Instant Pot for 3 minutes. Add the curry powder and sauté for an additional minute.

Step 2

Add cubed and peeled sweet potato, carrot, chickpeas, and stock. Lock the lid and cook on high pressure for 4 minutes. Let pressure release naturally.

Step 3

Process the soup in a blender until smooth. Toast the chick peas if you are adding those (highly recommend!).

Step 4

Serve with desired toppings.