The curried chicken soup from Saturday’s post can easily become vegetarian by using vegetable broth and substituting chickpeas for the chicken. Both soups are also good when served over rice for a more filling meal.
Sun Oven Curried Chickpea and Sweet Potato Soup
4 cups vegetable broth
1 can (13 1/2 ounces) coconut milk
2 tablespoons mild curry powder
1 can (15 ounce) chickpeas
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
4 green onions, thinly sliced (keep green and white parts separate)
1/2 cup frozen peas
2 tablespoons freshly squeezed lemon juice
salt to taste
Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat.
Blend the broth, coconut milk, and curry powder in a large pot. Add chickpeas and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 to 1 1/2 hours. Remove the pot from the Sun Oven. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.
Makes 4 to 6 servings.