Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
- 2sweet potatoes, large, chopped coarsely
- 1 1/2 cupschickpeas canned
- 1/2 cup corn
- 1 onion, yellow, finely diced
- 3 cloves garlic, sliced
- 6 tbsolive oil
- 1 tsp honey
- 1 tsp curry
- 1 tsp sea salt
- 1/4 tsp black pepper
- sage leaves and cream to garnish
Directions
- 1. Heat the olive oil in a large saucepan and sauté the sweet potatoes for 5 minutes, seasoning with saltand pepper. Add the onion and cook for a minute. Add the honey and stir to glaze.
- 2. Add the corn and garlic stir to lightly caramelize, add the curry, and simmer over medium heat for 20-25 minutes, adding water as needed. Season to taste.
- 3. Serve hot garnished with sage leaves and a swirl of cream.
Recipe Note
A soup hearty and decadent, but without the guilt!
