2 lbs orange-fleshed sweet potatoes, peeled and chopped into chunks
1 cup cooked chickpeas
Juice of one lime
½ cup chopped fresh cilantro
½ tsp sea salt
¼ Cup chopped peanuts (optional)
Instructions
Sauté onions in oil until tender, about 5 minutes. Add ginger and curry paste, cook 30s more.
Add coconut milk and veggie broth to deglaze the pan. Bring to a boil, add potatoes and chickpeas. Cover and simmer 10-20min or until potatoes are soft.
Remove from heat and stir in lime juice, cilantro, and salt. Puree in high speed blender or with a submersion blender. Optional: serve with chopped peanuts.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-potato-coconut-soup