Freshly dug North Carolina sweet potatoes spoke to me at the farmers’ market this week, but I didn’t want to bake them or make sweet potato fries. I was in the mood for something different.
Enter Thai-style green curry paste.
When I first read this recipe, I thought “five ingredients, one of which is water. How much flavor can it have?” A lot, as it turns out.
Packed with lemony, gingery goodness and just the right amount of heat, this soup is perfect for a quick meal on a weeknight. If you’d like to mix it up a little, try red curry paste instead of green. In general, red curry paste is milder than green, but not always. Experiment to see which you like best.
We served this soup with a salad and some crispy rice crackers and it was the perfect fall dinner.
Green Curry Chickpea and Sweet Potato Soup
Adapted from a recipe by Chef Jason Wyrick of the Vegan Culinary Experience
1/4 cup Thai green curry paste
4 cups water, divided
2 small sweet potatoes, peeled and diced
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups fresh baby spinach leaves
Place a dry soup pot over medium heat, then add the curry paste. Stir constantly for about 2 minutes. Slowly whisk in 1 cup of water until the curry paste is well incorporated. Stir in remaining 3 cups of water and sweet potatoes.
Cook for 10-15 minutes until sweet potatoes are tender. Add chickpeas and cook an additional 5 minutes. Remove from heat and stir in spinach. If desired, use an immersion (stick) blender or food processor to purée some of the soup to thicken it.
Makes 4 servings
Per serving: 187 calories, 2g fat (0g sat), 0mg cholesterol, 524mg sodium, 34g carb, 7g fiber, 6g sugar, 7g protein
Nutritional Analysis: Most of the Sodium in this recipe is coming from the curry paste and the canned chickpeas. If you are watching your Sodium intake, you could reduce the amount of curry paste (or make your own) and/or cook your own (dried) chickpeas to better control the amount of salt.