Moroccan Soup Recipe with Chick Peas and Coconut Milk
The Best Exotic Soup Recipe- Evah?
On a whim I threw together this North African inspired fusion of flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles and coconut milk make for one scrumptious soup.
I think you'll love it.
Dairy-free never tasted so good.
Recipe posted March 2006.
I made this soup in my slow cooker. I love recipes that cook themselves. And it's dairy-free, to boot.
3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon GF curry paste (red or green), or gluten-free curry powder, to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste
Add just before serving:
1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired
Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions.