coconut red curry and sweet potato soup

additional notes: - when cooking vegetables in the pan you can cook at higher heats for additional browning on the vegetables for added depth of flavour. just be careful to not burn them! - keep the skins on the sweet potato! there's lots of nutrients there you miss out on if you remove them, and they'll blend smooth into the soup anyway. just make sure to wash them before cooking - seriously don't be shy about the olive oil. once diluted into the soup there won't be much in each serve, and olive oil helps the absorption of nutrients the vegetables present as chunks in the final soup can be subbed out pretty easily, just make sure you sub them out with robust vegetables that won't wilt/disintegrate from cooking - if you don't want to spend lots of time reducing the soup you can also put in only 2 cups of vegetable stock and add more as you need to thin it out. doing this will still result in a tasty soup, but it won't be as flavour packed - if you want to make this a one pot meal, skip cooking the vegetables in the pan and instead cook the onion and garlic in the stock pot. then pour the roasted vegetables, vegetable stock, thai red curry paste, and coconut milk into the pot and blend that. then put the other vegetables into the pot and let it simmer until complete. - you could also skip the roasting of the vegetables and just let that soften in the soup mix before blending, but roasting the vegetables adds a lot of flavour for very little effort so i'd suggest doing it!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. preheat the oven to 200C fan forced, then prepare the sweet potato and capsicum and place into a baking dish

Step 2

2. lightly coat the sweet potato and capsicum in extra virgin olive oil and once the oven has finished preheating, place in the oven on the middle/top rack for 20-30 mins or until sweet potato is fork tender and all the vegetables have gained some colour

Step 3

3. while waiting on the vegetables to roast, prepare the onions, garlic, carrots, kale, and chickpeas into their own separate bowls

Step 4

4. heat up pan to medium heat, heat up some olive oil (don't be shy!), and cook onions until slightly translucent

Step 5

5. put garlic into pan and cook until fragrant

Step 6

6. put carrots and drained chickpeas into pan and continue cooking while you prepare other ingredients (potentially turn the heat down to a medium low at this point if you think you may take a bit of time)

Step 7

7. into a large stock pot put the roasted sweet potato and capsicum, vegetable stock, thai red curry paste, and coconut milk. use a stick blender to blend until smooth

Step 8

8. put the stock pot onto the stove at medium high heat, letting it reach no higher than a light boil to reduce notes

Step 9

9. remove the pan from the heat and place contents into the stock pot along with the torn up kale

Step 10

10. add a small bit of salt and pepper and allow soup to reduce and soften the vegetables

Step 11

11. once reduced to the consistency you like, taste the soup and continue to add salt and pepper to taste

Step 12

12. serve soup either on it's own or with bread