Spicy Sweet Potato and Capsicum Soup
Ingredients
- 1 large sweet potato
- 1 red capsicum
- 1 clove garlic
- 1/2 brown onion
- 1 can (240g) chickpeas
- 1 tablespoon olive oil
- 1.5 tablespoons hot Thai red curry paste
- 1 cup full-fat coconut milk
- 2 cups vegetable broth
- pinch of salt and pepper
Preparation
Preheat the oven to 200°C and line a baking tray. Slice the capsicum and remove seeds. Place on the baking tray, drizzle with 1/2 tablespoon of olive oil, and roast for 20-25 minutes or until tender and slightly charred.
Meanwhile, peel and dice the sweet potato. Place it in a saucepan with enough water to cover, bring to a boil, reduce heat to medium, and cook for 15 minutes or until tender. Remove from heat and drain.
Place the roasted capsicum, cooked sweet potato, vegetable broth, coconut milk, red curry paste, salt, and pepper into a food processor and process until smooth.
Finely dice the onion and garlic, and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and chickpeas and sauté for another 1-2 minutes.
Pour in the sweet potato and capsicum blend, stir, reduce heat to low to medium, and cook for 10-15 minutes, stirring regularly, until the soup thickens. Remove from heat.
Serve hot, and optionally garnish with coconut cream, fresh herbs, and chili powder.
Tips
Store leftovers in the fridge for 3-4 days.
