SERVINGS
6
PREP TIME
15 minutes
COOK TIME
30 minutes
AUTHOR:
Olivelle
This recipe is perfect for an easy weeknight meal. Make a large batch and enjoy through the week or freeze the leftovers for easy meal prep. Sweet potatoes are seasoned to perfection with our Curry products then blended into a creamy soup. Warming, aromatic, and oh so tasty!
INGREDIENTS
BISQUE
- 3 Tbsp Curry Infused Olive Oil
- 1/2 Yellow Onion, diced
- 4 Cloves Garlic, minced
- 1 tsp Ginger, freshly grated
- 2 Large Sweet Potatoes, diced
- 2 Tbsp Mango Masala Rub
- 2 tsp Cumin Spice Sea Salt
- 2 Tbsp Tomato Paste
- 1 Tbsp Ginger Balsamic Vinegar
- 14.5 oz Canned Garbanzo Beans
- 14.5 oz Canned Coconut Milk
- 32 oz Vegetable Stock
TOPPINGS
- 2 Tbsp Sour Cream
- 1 Tbsp Water
- 2 tsp Ginger Balsamic Vinegar
- Chopped Cilantro & Raisins, to finish
DIRECTIONS
- In a stock pot over medium heat add Curry Infused Olive Oil. Once hot add in onions, sauté until translucent about 4 minutes. Add in garlic and ginger and cook until fragrant, about 1 minute.
- Add in sweet potatoes, Mango Masala Rub, Cumin Spice Sea Salt, and tomato paste. Let cook for 1 minute to let the spices toast, Add in Ginger Balsamic Vinegar, chickpeas, coconut milk, and chicken stock.
- Bring soup to a boil, then reduce to a simmer. Let cook for 20 minutes or until sweet potatoes are fork tender. Use a blender to pureé soup until smooth, working in batches if needed.
- In a small bowl whisk sour cream, water, and Ginger Balsamic Vinegar together. Top the soup with sour cream mix, raisins, and cilantro before serving and enjoy!
