YAM AND COCONUT CURRY SOUP
Serves: 6
■ 1 can (19 oz/540 ml) chickpeas, drained, rinsed
■ 2 tbsp (30 ml) olive oil
■ 1 1/2 tsp (7.5 ml) sea salt
■ 1/2 tsp (2.5 ml) freshly ground pepper
■ 2/3 cup (160 ml) chopped onions
■ 1/2 clove garlic, minced
■ 2 tbsp (30 ml) fresh, minced ginger root
■ 1 tbsp (15 ml) curry powder
■ 3/4 tsp (4 ml) cayenne
■ 4 cups (1 L) peeled, chopped yams or sweet potatoes (2 to 3 medium)
■ 2 cups (500 ml) low-sodium vegetable stock
■ 2 cans (13.5 ounces/384 ml each) light coconut milk
■ 1 cup (250 ml) dry red lentils
1. Preheat oven to 400 F (205
C). Line a baking sheet with parchment paper. Pat chickpeas dry with paper towels, toss with 1 tablespoon (15 ml) of the oil and half the salt and pepper, and spread evenly on baking sheet.
2. Bake chickpeas in preheated oven for 40 minutes, stirring halfway through, until crisp on the outside and still slightly soft on the inside. Cool slightly.
3. Heat remaining 1 tablespoon (15 ml) of the oil in a large pot over medium heat and cook onions two to three minutes, until translucent. Stir in garlic, ginger, curry powder and cayenne and sauté just until fragrant.
4. Stir in yams and vegetable stock and bring to a simmer. Cook, covered, until yams are tender, 10 to 12 minutes, stirring occasionally.
5. Stir in coconut milk and lentils, and simmer, covered, until lentils are soft, about 25 minutes.
6. Remove soup from heat and use a regular or hand-held blender to purée soup until smooth.
7. Season to taste with remaining salt and pepper. (Soup may be cooled and refrigerated, covered, for up to two days, then reheated.)
8. Serve, topped with roasted chickpeas.