Sweet Potato and Red Pepper Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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