Okay so this soup might actually replace my tomato soup and grilled cheese fixation. This vegan soup is full of nutrition and it is a hearty soup all on its own if you want to opt out of the bread/sourdough addition.
I get so bored rotating the same soups all year long and I'm happy to report here is another to add to the list! If you want more soup recipes, check them out at the bottom of this post. Let's get into it!
INGREDIENTS
(Serves 4)
1 Sweet Potato, large
1 Red Bell Pepper
1 ½ tbs. Hot Thai Red Curry Paste
1 cup Full-Fat Coconut Milk
2 cups Vegetable Broth
pinch of Salt and Pepper, to taste
1 Clove Garlic
½ Brown Onion
1 can (240g) Chickpeas or 1 cup
1 tbs. Olive Oil
INSTRUCTIONS
Preheat oven to 400 degrees F and line a baking tray. Slice bell pepper 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.
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 bell pepper, 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 bell pepper 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 milk, fresh herbs and chill powder. Enjoy! Store leftovers in the fridge for 3-4 days.
Preheat oven to 400 degrees F and line a baking tray. Slice bell pepper 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.
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 bell pepper, 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 bell pepper 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 milk, fresh herbs and chill powder. Enjoy!
The coconut milk really adds a level of presentation that takes it to the next level.
Store leftovers in the fridge for 3-4 days. I also freeze any leftovers for a couple months, if your prepping for soup season.
I also had another bowl with grilled cheese and it was phenomenal. So if you're looking for a inexpensive, vegan, and delicious meal to serve at dinner or with friends, this is the one!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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