This delicious heart-warming soup is enhanced by a hint of curry flavour. Serve with chunky warm bread for a filling meal.
Serves 4 – 6
30ml (2 Tbs) sunflower oil
1 medium onion, chopped
5ml (1 tsp) fresh chilli, chopped
Grated fresh ginger, about 15ml (1 Tbs)
5ml (1 tsp) masala powder
30ml (2 Tbs) tomato paste
2 large sweet potoatoes, peeled and chopped into chunks
1 litre (4 cups) chicken or vegetable stock
250ml (1 cup) coconut milk
1 x 410g tin chickpeas, drained
Salt and freshly ground black pepper, to taste
Fresh coriander for garnish
Heat oil in a large saucepan over moderate heat and sauté onions until transparent.
Add the chilli, grated ginger, masala and tomato paste and stir in with the onion. Cook for another minute or two, then add in the sweet potatoes. Stir fry for about 5 minutes.
Add the stock and simmer for about 15 – 20 minutes, until sweet potatoes are soft.
Use a plunge blender, liquidizer or food processor to blend the soup. Add the coconut milk and the tin of chickpeas and blend until fairly smooth. Check seasoning.
Serve hot and garnish with fresh coriander.