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+ servings

Green Curry Chickpea and Sweet Potato Soup

Lemony, gingery soup with just the right amount of heat
Author: Adapted from a recipe by Chef Jason Wyrick of the Vegan Culinary Experience
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 4 servings

Ingredients 

  • 1/4 cup Thai green curry paste
  • 4 cups water, divided
  • 2 small sweet potatoes, peeled and diced
  • 15 ounces can chickpeas/garbanzo beans, rinsed and drained, 1 can
  • 2 cups fresh baby spinach leaves

Instructions

  • 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.

Notes

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.

Nutrition Info Per Serving

Nutrition Facts
Green Curry Chickpea and Sweet Potato Soup
Serving Size
 
0 g
Amount per Serving
Calories
187
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
524
mg
22
%
Potassium
 
0
mg
0
%
Carbohydrates
 
34
g
11
%
Fiber
 
7
g
28
%
Sugar
 
6
g
7
%
Protein
 
7
g
14
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
27
g
* Percent Daily Values are based on a 2000 calorie diet.