This recipe is perfect for an easy weeknight meal. Make a large batch and enjoy through the week or freeze the leftovers for easy meal prep. Sweet potatoes are seasoned to perfection with our Curry products then blended into a creamy soup. Warming, aromatic, and oh so tasty!
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3 Tbsp Curry Infused Olive Oil
1/2 Yellow Onion, diced
4 Cloves Garlic, minced
1 tsp Ginger, freshly grated
2 Large Sweet Potatoes, diced
2 Tbsp Mango Masala Rub
2 tsp Cumin Spice Sea Salt
2 Tbsp Tomato Paste
1 Tbsp Ginger Balsamic Vinegar
14.5 oz Canned Garbanzo Beans
14.5 oz Canned Coconut Milk
32 oz Vegetable Stock
2 Tbsp Sour Cream
1 Tbsp Water
2 tsp Ginger Balsamic Vinegar
Chopped Cilantro & Raisins, to finish
In a stock pot over medium heat add Curry Infused Olive Oil. Once hot add in onions, sauté until translucent about 4 minutes. Add in garlic and ginger and cook until fragrant, about 1 minute.
Add in sweet potatoes, Mango Masala Rub, Cumin Spice Sea Salt, and tomato paste. Let cook for 1 minute to let the spices toast, Add in Ginger Balsamic Vinegar, chickpeas, coconut milk, and chicken stock.
Bring soup to a boil, then reduce to a simmer. Let cook for 20 minutes or until sweet potatoes are fork tender. Use a blender to pureé soup until smooth, working in batches if needed.
In a small bowl whisk sour cream, water, and Ginger Balsamic Vinegar together. Top the soup with sour cream mix, raisins, and cilantro before serving and enjoy!
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