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justin.pellis
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PdfPreheat oven to 400F and line a baking tray. Slice capsicum and remove seeds. Line on the baking tray, drizzle over ½ tbsp of olive oil and roast in the oven for 20-25 minutes, or until tender and slightly charred.
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.
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.
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.
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.
Serve hot and optionally garnish with coconut cream, fresh herbs and chill powder. Enjoy! Store leftovers in the fridge for 3-4 days.