Coconut Yam Soup with Spicy Chickpeas

This dish is easy to whip up after work, and only gets better with time. Use whatever potatoes or squash you have around — carrots would work well, too. Our recipe uses organic garnet yams, organic acorn squash, organic russet potatoes, and a splash of coconut cream for a complex and creamy flavor.

INSTRUCTIONS

Pre-heat oven to 400 degrees. Heat olive oil in a large soup pot over medium-low heat. Add onion to pot and cook until translucent (5-7 minutes). Add in the cubed yams, squash, potato, and spices. Gently stir. After the cubes are all fully coated, add broth. Turn up heat to medium-high and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes or until veggies are fork-tender. When veggies are tender, puree using an immersion blender, adding in the coconut cream as you go. (You can also do this in a blender in batches, being sure not to fill your blender more than half full.) While soup is simmering, toss chickpeas in a bowl with olive oil and spices. Place on a baking sheet lined with parchment paper and into the oven. Remove once crispy and fragrant, about 30-40 minutes. Serve soup hot with a heap of spicy chickpeas, a dollop of Greek yogurt, and a sprig of parsley.

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