- In a pan combine coconut milk, normal milk, spice mix, chopped sweet potato and bring it to boil. Add grated ginger and cook until the potato is soft.
- Chop onion, heat the coconut oil and sauté it until it turns slightly brown. Reduce the heat and add coconut flakes, cook for another minute and remove from heat.
- Mix chickpeas and lemon juice in the soup. Add the sautéed onion with coconut flakes. Put the soup in the blender and mix it until smooth.
- Salt to taste and garnish with chopped cilantro. You can also use little bit of chickpeas and sautéed onion for garnish as well.
I really hope you will enjoy it. It is amazingly delicious and hearty soup 🙂