🔹 1 tsp paprika
🔹 1/2 tsp nutmeg
🔹 2 tbsp tomato paste
🔹 1/2 tbsp of grated ginger
🔹 1 tsp powder ginger
🔹 1 tsp Salt
🔹 1 tbsp avocado oil
🔹 1 tbsp madras curry powder
🔹 1⁄2 chopped onion
🔹 1 garlic clove, chopped
🔹 4 cups peeled and cubed sweet potatoes
🔹 2 cups vegetable broth
🔹 1 cup light coconut milk
▶️ In a soup pot, heat oil over medium-low heat. Add onions and cook for 4 minutes, stirring occasionally. Add curry powder, nutmeg, garlic and ginger. Sauté for few min. Add the tomato paste and paprika.
▶️ Add sweet potatoes. Mix. Add the veggie broth. Cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with an immersion blender. Add the coconut milk and let it simmer for 8-10 min.
▶️ Check if you like the consistency of the soup. Add more veggie broth or water if desired and adjust the seasonings.
▶️ For the topping, I used roasted chickpeas. I pat dry the chickpeas and season with 1 tbsp of coconut aminos and 1 tsp of Cajun spice. Roast the chickpeas for 20 min at 400 F in the oven until it’s crispy on the outside.