Sweet Potato Curry Soup With Toasted Chickpeas, Cardamon, Scallions Recipe
Make Sweet Potato Curry Soup With Toasted Chickpeas, Cardamon, Scallions Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup base
Toasted chickpea garnish
Finish & garnish
Method
Soup base
- 1
- 2
toast spices
Reduce heat to medium-low and add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground cardamom, 1 tsp turmeric, and 1 tsp smoked paprika. Stir constantly for 30–60 seconds until the spices bloom and smell aromatic—do not let them burn.
- 3
add vegetables
Add the cubed sweet potatoes, chopped carrot, and red bell pepper to the pot. Stir to coat the vegetables in the spiced aromatics and cook for 3–4 minutes to soften edges.
- 4
simmer
Pour in 4 cups vegetable broth and bring to a gentle boil. Reduce heat to a simmer, cover partially, and cook until sweet potatoes are fork-tender, about 15–18 minutes.
- 5
- 6
finish soup
Stir in 1 cup coconut milk, 2 tbs lime juice, 1 tsp salt and 1 tsp black pepper. Warm gently over low heat for 3–4 minutes to meld flavors. Taste and adjust seasoning (add more lime or salt if needed). Keep warm while preparing garnishes.
Toasted chickpea garnish
- 7
prep chickpeas
Preheat the oven to 425°F (220°C). Pat the rinsed chickpeas very dry with paper towels; removing surface moisture helps them crisp. Remove any loose skins.
- 8
season and roast
Toss the dried chickpeas with 1 tsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp fine sea salt until evenly coated. Spread in a single layer on a small rimmed baking sheet lined with parchment.
- 9
roast
Roast in the preheated oven for 20–30 minutes, shaking the pan every 8–10 minutes, until chickpeas are golden and crisp. Watch closely toward the end to avoid burning. Remove from oven and let cool slightly; they will crisp further as they cool.
Finish & garnish
- 10
assemble and serve
Ladle the warm sweet potato curry soup into bowls. Swirl about 1–2 tsp of yogurt (or coconut yogurt) into each bowl if using. Top each serving with a generous spoonful of toasted chickpeas, a sprinkle of sliced scallions, chopped cilantro, and 1/2 tbs toasted pumpkin seeds if using. Serve immediately.
