Curry Sweet Potato & Chick Pea Soup is a hearty, satisfying, comforting recipe that is made with ease and will warm you up in no time. This recipe is high in fiber, vitamins, great for an immunity boost, nutritious, detoxifying, full of protein, cholesterol lowering agents, and offers powerful anti-inflammation for a healthy mind and body! Add an extra dose of love and you are set. You can join me in my kitchen for another Artistic Vegan Show with a quick 7 minute demo on how to make this and/or see the recipe below.
Curry Sweet Potato & Chick Pea Soup | Makes 6 + Servings
1/2 Onion - Diced
3 Med. Carrots - Diced
3 Celery Stalks - Diced
1 Red Bell Pepper - Diced
1 Lg Sweet Potato - Diced
4-5 Cloves Garlic - Minced
1" Knob Ginger - Minced
2 tsp Curry Powder
1 tsp Turmeric & Paprika
6 Cups Vegetable Broth
3 1/2 Cups Chick Peas
1 - 170 g Organic Tomato Paste
S&P to taste
Peaceful Preparation:
Notes:
Use what you have on hand, that is how this recipe was originally create. I've made this without the celery, bell pepper, fresh ginger (I used 1 tsp dry), tomato paste and it was still good! Mix and match, make it yours and enjoy!
Nutritional Information
Serving Size 1 of 6 Calories: 257 Total Fat: 3.3 g Carbs: 44.3 g Sugar: 5.1 g Fiber: 8.7 g Protein: 8.3 g Sodium will vary vased on broth & seasoning.
Feel Good!
1/2 Onion - Diced
3 Med. Carrots - Diced
3 Celery Stalks - Diced
1 Red Bell Pepper - Diced
1 Lg Sweet Potato - Diced
4-5 Cloves Garlic - Minced
1" Knob Ginger - Minced
2 tsp Curry Powder
1 tsp Turmeric & Paprika
6 Cups Vegetable Broth
3 1/2 Cups Chick Peas
1 - 170 g Organic Tomato Paste
S&P to taste
Peaceful Preparation:
- Sauté the onions, carrots, celery and red bell pepper for 5 minutes in a medium-large pot with a splash of vegetable broth.
- Add the minced garlic and ginger, cook until fragrant, about 2 minutes. Add the curry powder, turmeric, paprika, salt and pepper to taste, mix together.
- Add 6 cups of vegetable broth and the diced sweet potato. Cover, bring to a boil. Reduce heat and simmer, cooking for a total of 20 minutes.
- After 20 minutes, remove the lid, add the chick peas and tomato paste. Mix well, cover and simmer for 15 minutes.
- Add the 1/4 cup minced herbs, mix in. Serve hot! I sprinkled ours with a touch of salt, pepper, red pepper flakes and a sprig of parsley.
Notes:
Use what you have on hand, that is how this recipe was originally create. I've made this without the celery, bell pepper, fresh ginger (I used 1 tsp dry), tomato paste and it was still good! Mix and match, make it yours and enjoy!
Nutritional Information
Serving Size 1 of 6 Calories: 257 Total Fat: 3.3 g Carbs: 44.3 g Sugar: 5.1 g Fiber: 8.7 g Protein: 8.3 g Sodium will vary vased on broth & seasoning.
Feel Good!
- Very low in saturated fat
- No cholesterol
- High in dietary fiber
- High in manganese
- Very high in vitamin A
- Very high in vitamin B6
- Very high in vitamin C
