This simple soup recipe was born out of the need to use up some ingredients and leftovers I had on hand. I was really please by how it all came together so well. Smooth and rich in flavor, garbanzo beans and coconut milk add body to this simple puréed sweet potato soup. And, it’s a breeze to make. Serve it alone or with farro, brown rice, or croutons.
Coconut, Sweet Potato and Garbanzo Beans Soup
2 tablespoons coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon fresh ginger, peeled and grated or minced
1-2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon curry powder
2 large sweet potatoes, chopped in 1-inch chunks
2 cups (about 1 can) cooked garbanzo beans, rinsed and drained
4-6 cups low-sodium vegetable stock
1 cup unsweetened coconut milk
black pepper, optional
Heat coconut oil over medium heat in a large soup pot. Add onion, garlic and ginger with a generous pinch of salt and cook for about 3 minutes. Add cumin and curry powder and cook another minute. Then add sweet potatoes and stir until well coated in spices. Add enough stock to cover the sweet potatoes, about 4 cups. Bring to a boil. Reduce heat, add garbanzo beans, cover and simmer until sweet potatoes are tender, about 25 to 30 minutes.
Stir in coconut milk and a teaspoon of salt. Transfer soup to a blender and purée until smooth. If you’d like a thinner consistency, add more stock. Taste and adjust seasoning with salt and pepper, to your preference. Ladle into bowls and serve warm.