Whenever the seasons change, I get sick.
Aches. Chills. Fatigue. Snot rag. I got it all!
I can always hear my Nana’s voice telling me not to forget my sweater or go outside with wet hair around this time. I used to roll my eyes, but now I listen. (After years and years of getting sick and forgetting my sweater and wandering around with a wet mop of hair.)
And if you’re like me, when you’re sick, soup is always the answer. And tea.
One of the nearby restaurants that I love (Mod Market) has this curried sweet potato soup that I dream about even during the summer, so I decided to learn how to make it myself. It looks like baby food, but, honestly, it’s freakin’ delicious. And when you’re sick, is there anything better than being swaddled in a blanket and being treated like a baby!? (The answer is no, my friends.) It’s like a warm blanket of wholesome goodness for your tummy.
Without further ado, here is the copycat recipe I found from The Minimalist Baker:
*Note from the baker: the flavor also comes in waves, first savory, then sweet, then “whoa, this is spicy.” If you prefer it less spicy, simply add less cayenne, or omit it entirely. I just felt that it needed some heat to balance out the sweet potato and coconut milk.
Ingredients:
>> 1/2 Tbsp coconut or olive oil
>> 1 medium white onion (diced)
>> 4 cloves garlic (minced)
>> 1 large sweet potato (peeled and cubed)
>> 2 Tbsp yellow curry powder
>> 1/4 tsp cayenne pepper (omit for less heat)
>> 3/4 tsp sea salt, plus more to taste
>> 3 cups light coconut milk (canned is best)
Extra: spicy baked chickpeas (they go on top)
>> 1 15-oz. can chickpeas
>> 3 Tbsp avocado or coconut oil
>> 1/2 tsp yellow curry powder
>> 1/4 tsp sea salt
>> 1/2 tsp garlic powder
>> 1/2 tsp ginger powder
>> 1 pinch cayenne pepper
Instructions
1. Preheat oven to 400 degrees F (204 C).
2. In the meantime, start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil. Cook for a few minutes and then add garlic and stir.
3. Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).
4. Cook for 5 minutes, stirring frequently.
5. Add 1/4 tsp more salt and coconut milk. Then cover.
6. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
7. In the meantime, prep your baked chickpeas by rinsing, draining, and toweling off until dry. Then toss in oil and spices and spread evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
8. At the end of 25 minutes, taste and adjust seasonings as needed. I added about 1/4 tsp more salt and a pinch more cayenne pepper. Then purée using an immersion blender or blender. Transfer back to the pot if needed and keep the heat on low until ready to serve. Garnish with baked chickpeas.
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