Sweet Potato, Chickpea & Ginger Curry Soup
Vegetarian • Low-fat • Low-salt • No added oil
Makes about 6 servings
Ingredients
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2–3 Tbsp low/no-sodium vegetable broth for sautéing
2 1/2 - 3 cups sweet potato, peeled and diced
5 cups low/no-sodium vegetable broth
1 can no-salt-added chickpeas, drained and rinsed
3–4 cups mixed greens
1½ Tbsp curry powder
1 tsp ground ginger, or 1 Tbsp fresh grated ginger
½ tsp turmeric
1/4 tsp black pepper
Pinch cayenne, optional
1–2 Tbsp fresh lime
Chopped cilantro
Directions
Broth-sauté the onion and red pepper for about 4–5 minutes.
Add the garlic, curry powder, ginger, turmeric, black pepper and cayenne. Stir for about 30 seconds.
Add the sweet potato and vegetable broth. Bring to a gentle simmer.
Simmer about 15–20 minutes, until the sweet potato is tender.
Mash a few sweet-potato pieces against the side of the pot and stir them back in to lightly thicken the broth.
Add the chickpeas and mixed greens.
Simmer another 10–15 minutes, or until the tougher greens are tender.
Turn off the heat and stir in 1 tablespoon lime juice. Taste and add more if needed.
Finish with cilantro if desired.
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