Sweet Potato Curry Soup Recipe

Prepare cardamom

Lightly crush the cardamom pods with the flat side of a knife to expose the seeds; remove and discard the empty pods if desired.

Heat 2 tbs olive oil in a large pot over medium heat until shimmering.

Add the chopped yellow onion and a pinch of salt. Sauté until translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and grated ginger and cook, stirring, for 1 minute until fragrant.

Stir in turmeric, ground coriander, ground cumin and the crushed cardamom seeds. Toast the spices with the aromatics for 30–45 seconds to bloom their flavors; do not let them burn.

Add the diced sweet potatoes and carrot. Stir to coat the vegetables with the spiced aromatics, cooking 2–3 minutes.

Pour in the vegetable broth and bring the pot to a gentle boil. Reduce heat to a simmer, cover partially, and cook until the sweet potatoes are tender when pierced with a fork, about 15–18 minutes.

Once the vegetables are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.

Stir in 1 cup coconut milk, lime juice, 1 tsp salt and 1/2 tsp black pepper. Warm the soup over low heat for 2–3 minutes to meld flavors; do not boil once coconut milk is added. Taste and adjust seasoning (salt, lime, or pepper) as needed.

Preheat oven to 400°F (200°C) or heat a medium skillet over medium-high heat if pan-roasting.

On a rimmed baking sheet, toss the drained, rinsed and dried chickpeas with 1 tsp olive oil, 1/2 tsp smoked paprika, 1/8 tsp cayenne (if using) and 1/4 tsp salt until evenly coated.

Spread chickpeas in a single layer and roast in the preheated oven for 20–28 minutes, shaking the pan every 8–10 minutes, until they are crisp and golden. If using the skillet method, cook, stirring frequently, until chickpeas are browned and crisp, about 10–12 minutes.

Remove from oven or skillet and let cool slightly; they will crisp further as they cool.

Thinly slice the scallion whites and greens, keeping them separate. Reserve the whites for finishing in the soup and the greens for sprinkling on top.

To serve, ladle the hot sweet potato curry soup into bowls. Spoon a generous tablespoon of toasted chickpeas onto each bowl.

Scatter scallion greens, reserved whites if desired, chopped cilantro, and 2 tbs toasted pumpkin seeds or crushed peanuts over each serving. Sprinkle red pepper flakes if you like extra heat.

Drizzle an additional teaspoon of coconut milk or a squeeze of lime on top for brightness, if desired, and serve immediately.