Sweet Potato & Capsicum Soup
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| SOURCE |
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INSTAGRAM/CHLOEEVEGAN |
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INGREDIENTS
| 1 |
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red capsicum, sliced
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| 1 |
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tablespoon olive oil
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| 1 |
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large sweet potato (600 g), peeled and cut into 2 cm cubes
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| 270 |
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ml can full-fat coconut milk
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| 1 1/2 |
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tablespoons vegan Thai red curry paste
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| 400 |
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g can chickpeas, drained and rinsed
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| 1 |
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clove garlic, finely chopped |
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INSTRUCTIONS
| 1. |
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Preheat oven to 200°C and line a baking tray with baking paper.
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| 2. |
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Spread the capsicum onto the baking tray, drizzle over 2 teaspoons of olive oil. Roast for 20-25 minutes, or until tender and slightly charred.
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| 3. |
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Meanwhile, place the sweet potato into a saucepan of water (enough to cover the sweet potato) and bring to the boil. Reduce heat to medium and cook for 15 minutes, or until tender. Remove from the heat and drain.
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| 4. |
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Combine the roasted capsicum, cooked sweet potato, coconut milk, red curry paste, 2 cups (500 ml) water and a pinch of salt and pepper in a food processor. Process until smooth.
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| 5. |
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Heat remaining 2 teaspoons of olive oil in a saucepan over medium heat. Add the chickpeas and garlic and sauté for 1-2 minutes, until fragrant
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| 6. |
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Stir in the sweet potato and capsicum mixture. Reduce heat to medium-low and simmer for 10-15 minutes, stirring regularly, or until the soup has thickened. Remove from the heat.
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| 7. |
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Spoon into bowls and serve.
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TIP: If you'd like to add more flavour, I recommend adding ½ brown onion, diced and sauteed for 2-3 minutes before sauteing the garlic and chickpeas, and replacing the water with vegetable stock. |
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