This soup is the perfect warm-up meal to get you through the rest of the winter.
All hail the sunchoke
Creamy, spicy and undeniably satisfying, curry-scented soup is the cozy warm-up you need this winter. Known to have naturally anti-inflammatory and antioxidant properties, curry adds its rich fragrance and vibrant colour to our sunchoke star. Here, the natural starchiness of the tuber is highlighted in a luscious purée alongside high protein chickpeas and aromatic coconut milk. When peeling your sunchokes for the soup, place them in a bowl of water with a touch of acid vinegar or lemon juice to prevent discolouration until you’re ready to cook. And don’t worry about removing every teeny tiny scrap of peel that gets stuck between every knob — if you use a powerful blender, even bits of peel will melt into the creamy soup.
We garnish our soup with our favourite fresh herbs, julienne veggies, homemade sunchoke chips and roasted chickpeas. (Since the recipe makes extra crispy chickpeas, feel free to throw them on salads or snack on them like nuts!)
Look for tubers without any soft spots, wrinkles or sprouts. While farmers are currently trying to breed out some of their knobby bits simply for ease of preparation, we say embrace the ugly and just get the freshest ones you can find. Store them wrapped in paper towel, sealed in a plastic bag in the vegetable drawer of your fridge for up to three weeks.
In terms of flavour, sunchokes are crisp and juicy like jicama when raw, but creamy and starchy like parsnips when cooked, with a delicate aroma like fresh artichoke hearts.
Place the chickpeas on a clean kitchen towel. Top with another towel and gently rub them until the chickpeas start to pop out of their thin, translucent skins. The skins hold a lot of moisture, so getting rid of as many as you can will help keep these beans crispier longer. (Don’t worry about getting each and every one, just remove any that easily pop off.)
Transfer the dried chickpeas to a large baking sheet. Toss with a tablespoon of olive oil and ¼ teaspoon of sea salt and curry powder. Bake for 20 to 22 minutes, or until golden brown and crispy, stirring and tossing them at least once during the cooking process.
Turn the oven off, and allow them to sit in the oven (with the oven door closed) as the oven cools down for at least an hour until the pan is no longer hot.
Heat the oil in a nonstick skillet over medium-high heat and add in the curry powder and sunchoke slices. Pan-fry until golden brown on both sides, about 30 seconds to a minute. Drain on a few sheets of paper towel and set aside.
Preheat a large pot over medium-high heat and add in the olive oil. Add onion and sauté until translucent, about 5 minutes. Add garlic, ginger and curry paste and stir until the onion is coated in the paste. Cook for about 30 seconds.
Add in the sunchokes and sauté until they are coated in the mixture, then add in the chickpeas and vegetable stock. Cover and simmer on medium heat for about 20 to 25 minutes until the sunchokes are very soft.
Add the coconut milk and using a hand blender, purée until very smooth. Season with salt and pepper, to taste. Keep warm until ready to eat.
Divide the soup into eight bowls and garnish with the chickpeas, sunchoke chips, bean sprouts, cilantro, chilis, lime and carrots.
Nutrients per serving: 592 calories, 24 g protein, 17 g fat (4 g saturated fat), 89 g carbohydrates, 21 g fibre, 247 mg sodium