Yield 8-10 servings
Victoria is our Marketing Director and she made this delicious dish for us once. I made sure to write the recipe down so we could use it for all of you!
Pack in the sweet potatoes if you like them, there is no such thing as too many (okee dokeee maybe a little) but what I really liked about this were the biggish chunks of sweet potatoes mingling with coconut milk and a rich broth.
I hope you enjoy this as much as we did!
1 yellow onion, chopped
4 cloves garlic, sliced
1 Tbsp curry powder
1 tsp turmeric
1/2 tsp ground coriander
2 tsp coconut oil
3 carrots, sliced into 1/4 inch rounds
2-3 sweet potatoes, peeled and cubed into 1/2 inch squares
1 can chickpeas, drained and rinsed
2 Tbsp tomato paste
1 quart vegetable broth
1 28-oz can fire roasted tomatoes
1 can coconut milk
1 bag fresh baby spinach
1/2 bunch cilantro, rinsed and chopped
1-2 cups toasted peanuts, whole
1 lime, sliced into wedges
Recipe by Vie at https://getvie.com/2018/09/11/victorias-coconut-curry-soup/