- 2
Ingredients
- 1 large sweet potato
- 1/2 can of chickpeas (garbanzo beans)
- 1 tbsp freshly grated ginger
- 1 tbsp coconut oil
- 2 tbsp unsweetened flaked coconut
- 2 tbsp fresh lemon juice
- 1 cup coconut milk
- 1 cup whole milk
- 1 large onion
- Juice of 1/2 lemon
- 2 1/2 tsp of Z-Spice Mix (directions below)
- Salt to taste
- 1/4 cup chopped cilantro for garnish
- Z-Spice Mix
- 1 tbsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1/2 tsp all spice
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground pepper
- 1/4 tsp
Preparation
Step 1
In a large saucepan, combine coconut milk, whole milk, spice mix & chopped sweet potato and bring to a boil. Add freshly grated ginger, turn the heat down & cover. Cook until the potato is soft.
While potatoes are cooking, heat the coconut oil in a medium skillet and saute coarsely chopped onion on medium-high until it starts to turn brown. Reduce the heat to medium and cook about 8 minutes more, stirring occasionally, until onions caramelize. Stir in the coconut flakes and cook for another minute. Remove from heat.
Once potatoes are soft, cool down slightly. Add 1/2 the chickpeas & lemon juice. Transfer into a blender & blend until smooth. Return to pan, stir in the rest of the chickpeas & 1/2 of the caramelized onions. Salt to taste. If necessary, heat up a bit.
Transfer soup to 2 bowls and garnish with fresh cilantro & the rest of the caramelized onions.