/gheeː peaː teaː/
Servings: 4 | 30 minutes | 280 kcal
This recipe was created in my kitchen as I was looking for a healthy and comforting soup to make during the fall and winter months.
This soup is great for meal prep and can be stored in the refrigerator or freezer for later use. The addition of roasted chickpeas and fresh cilantro on top adds a nice crunch and pop of flavor.
Ingredients
- 1 tbsp Coconut Oil
- 1 large Onion, chopped
- 1 cm Ginger, grated
- 2 cloves Garlic, minced
- 4 medium Carrots, peeled and chopped
- 2 medium Sweet Potatoes, peeled and chopped
- 1 tsp Curry Powder
- 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 4 cups Vegetable Broth
- 1 can Coconut Milk
- Salt and Pepper, to taste
- Roasted Chickpeas and Fresh Cilantro for garnish (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
- Add the chopped carrots and sweet potatoes, along with the curry powder, cumin, and turmeric, and stir well to combine.
- Pour in the vegetable broth and coconut milk and bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, until the vegetables are tender.
- Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth.
- Taste and season with salt and pepper as needed.
- Serve hot with roasted chickpeas and fresh cilantro, if desired.