Spicy Sweet Potato and Capsicum Soup

Spicy Sweet Potato and Capsicum Soup

Out of all the soups I’ve slurped in my life, this recipe is definitely up there. I’m going to say it’s at least one of my top 3 favourite soups ever. Big call, I know. But, according to Instagram, 19.7 million of you agree. The red curry flavour, velvety texture, and the price (yep, it’s a budget recipe) are enough to make you want to eat it every night for the next month, maybe even the whole year. It’s so damn good that I even included it in my debut cookbook, Chloe's Vegan Kitchen!

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 4

Ingredients:

Soup:

• 1 large sweet potato
• 1 red capsicum, stem removed and sliced
• 1 clove garlic
• 1/2 brown onion
• 420g can of chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 & 1/2 tbsp red curry paste
• 1 cup full-fat coconut milk
• 2 cups vegetable broth
• pinch of salt and pepper

Optional Garnish:

• coconut cream
• fresh herbs, such as coriander or parsley
• chilli powder

Preparations:

1. Preheat oven to 200°C and line a baking tray. Slice capsicum and remove seeds. Line on the baking tray, drizzle over 1/2 tbsp of olive oil and roast in the oven for 20-25 minutes, or until tender and slightly charred.


2. Meanwhile, peel and dice the sweet potato. Place into a saucepan of water (enough to cover the sweet potato) and bring to a boil. Reduce heat to medium and cook for 15 minutes, or until tender. Remove from heat and drain.


3. 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.


4. 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 a further 1-2 minutes.


5. Pour in the sweet potato and capsicum blend and stir. Reduce heat to low to medium and allow to cook for 10-15 minutes, stirring regularly, or until the soup has thickened. Remove from heat.


6. Serve hot and optionally garnish with coconut cream, fresh herbs and chilli powder. Enjoy! Store leftovers in the fridge for 3-4 days.

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