Coconut Curried Yam And Chickpea Soup

435 faves | 12 recommends
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Comments

Excellent. I used chicken broth, lite coconut milk, and more (green) curry paste than the recipe said. Everyone loved it.
7ce880730d01   •  31 Mar   •  Report
i made it the same as jaime above. easy and delicious.
Beth Dewey Stanford   •  26 Feb   •  Report
I added peanut butter and puréed it. Totally delicious!
5dba48c54ec9   •  6 Jan   •  Report
My husband and I really enjoyed it. I made it without adding the water and used vegetable broth instead of chicken.
Jaime Jozic   •  14 Nov   •  Report
A great soup for fall or winter. Has a nice heat to it from the curry
Jessie Sue Smith   •  4 Nov   •  Report
I used less broth, came out great!
0e6368d3b2d8   •  29 Oct   •  Report
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Ingredients

2 tbsp vegetable oil

1 large onion, chopped

1 jalapeno pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tbsp curry paste (or you could use powder), plus more to taste

1/4 tsp cayenne powder

1 can chickpeas, drained (about 2 cups)

1 large yam, cubed

4 cups chicken broth

2 cups water

1 can coconut milk (slightly less than 2 cups)

salt to taste

chopped cilantro, to taste (I use lots – maybe 1/3 cup minced. Start with 1-2 tbsp minced if you’re not sure)

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