Serves 1
Directions
- 1Slice capsicum and coat with olive oil.
- 2Roast capsicum in the oven.
- 3Peel and slice sweet potato.
- 4Boil sweet potato until tender.
- 5Add roasted capsicum, boiled sweet potato, vegetable broth, red curry paste, and pepper to a food processor.
- 6Blend until smooth.
- 7Sauté onion in a pot.
- 8Add garlic to the pot and continue sautéing.
- 9Add chickpeas to the pot.
- 10Pour the sweet potato and capsicum blend into the pot.
- 11Mix and cook until thickened.
- 12Garnish with fresh cilantro and a dollop of cream or yogurt.
Ingredients
- capsicum
- olive oil
- sweet potato
- vegetable broth
- red curry paste
- pepper
- onion
- garlic
- chickpeas
Equipment
food processorpotoven
Tips
- This soup is not for the faint-hearted; it's hot and hearty.
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