Indian Spiced Sweet Potato Soup

This recipe by Lisa Turner is from the November 2009 issue of a  supermarket magazine, LiveRight.  It was very easy to put together and not as spicy as you would expect from the name. In fact, I thought it could use a little something more, so I added a 14.5 ounce can of diced tomatoes (with green peppers, celery, and onions). Additionally, I doubled the amount of chickpeas.

All that coconut milk in the recipe (a full can) gave the soup a luscious creaminess. Leftovers were delicious the next day as a pasta sauce.

 

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