We made this savory, lip-smacking soup in our trusty slow cooker. Don't you just love recipes that cook themselves? And it's dairy-free, to boot. So on a whim we tossed together this North African inspired fusion of (fabulous!) flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles, lime, apple, and coconut milk make for one scrumptious soup. I think you'll love it. And for those of you eschewing dairy? Dairy-free never tasted so savory-sweet and downright good.
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.
Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.
Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.
We ate this soup as it is, with no embellishments, but it would also be lovely with a cool dollop of organic Greek yogurt, and a sprinkle of chopped fresh mint or cilantro.
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