Coconut-Turmeric Soup with Sweet Potatoes, Chickpeas and Chard
This hearty autumn soup is perfect for a weeknight meal, but it’s also a beautiful choice for a vegetarian dinner party, especially when served from a festive pumpkin-shaped cocotte. This soup takes to all kinds of fresh toppings, from fiery thinly sliced chiles to a cooling dollop of coconut yogurt or a wedge of lime. Serve with toasted pita bread or our Pizza Stone Pita with Herbed Labneh.
Ingredients:
- 3 to 5 Tbs. coconut oil, avocado oil or olive oil
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 8 garlic cloves, chopped
- 2-inch (5-cm) piece fresh ginger, peeled and finely chopped
- Kosher salt and freshly ground pepper
- 2 cups (10 oz./310 g) peeled and diced sweet potato (about 1 large sweet potato)
- 1 can (14 oz./440 g) chickpeas, rinsed, drained and patted dry
- 3 Tbs. tomato paste
- 1 Tbs. harissa paste
- 1 1/2 tsp. ground turmeric
- 2 cans (each 14 oz./440 g) coconut milk
- 4 cups (32 fl. oz./1 l) vegetable broth
- 1 bunch rainbow chard or Swiss chard, stems removed, leaves chopped or torn into bite-sized pieces
- Juice of 2 limes
- Fresh cilantro leaves for garnish
Directions:
In a Dutch oven over medium heat, warm 3 Tbs. of the coconut oil. Add the onion, carrots, garlic ginger and a large pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5 minutes.
Add the sweet potato, chickpeas, tomato paste, harissa and turmeric and stir to combine. Season liberally with salt and pepper. Cook until the chickpeas are lightly browned, adding the remaining 2 Tbs. coconut oil as necessary, about 10 minutes.
Add the coconut milk and vegetable broth to the pot. Using a wooden spoon, scrape up any browned bits at the bottom of the pot. Cook, stirring occasionally, until the sweet potato and chickpeas have cooked through, about 10 minutes. Stir in the chard and cook until wilted, about 1 minute.
Stir in the lime juice, then taste the soup and season with more salt and pepper if desired. To serve, ladle the soup into individual bowls and garnish with cilantro. Serves 4.
Williams Sonoma Test Kitchen
Recommended Products:
-
$19.95
-
$12.95
-
$21.95
-
$41.95
-
$39.95
-
$49.95
