Serves: 6
Total Calories: 285
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.
This Sun Oven Curried Chickpea and Sweet Potato Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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