While visiting home for the holidays I found myself rifling through my mom's stash of recipes clipped from magazines and newspapers. With its simple and nourishing ingredients, gorgeous color palate, and balance of sweet and spicy flavors this soup caught my eye. I decided to jot it down thinking it will come in handy on a cold, Midwest winter night. I haven't yet been back for 48 hours, and already tonight was such a night.
1 1/2 tablespoons olive oil
1 medium onion, thinly sliced
1 green bell pepper, chopped
1 1/2 tablespoons curry powder (I used a hot one)
1 1/2 teaspoons cumin
1/4 teaspoon salt
1 quart low sodium veggie broth
4 cups sweet potato, peeled and cubed
1 1/2 cups cooked chickpeas
1 can light coconut milk
1 cup loosely packed chopped cilantro leaves
ground black pepper
Heat oil in a large stock pot over medium heat. Stir in onion and bell pepper; cook until tender. Stir in curry powder, cumin, and salt, cook until the spices are fragrant (about 2 minutes).
Add broth and sweet potatoes and bring to a boil. Reduce heat, cover and simmer until the sweet potatoes are tender, about 10 to 15 minutes.
Remove 1 cup of potatoes, mash with a fork and return to pot. Boil gently for 5 minutes to allow soup to thicken slightly. Stir in the chickpeas and coconut milk and heat until warm. Remove from heat and stir in the cilantro leaves and black pepper to taste. Depending on the saltiness of your vegetable broth, you may want to add a bit more salt. Serve with a garnish of fresh cilantro.