Name: Red Thai Curry Sweet Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tbsp melted coconut oil; 2 banana shallots or 4 small round shallots, peeled and finely chopped; 2 cloves garlic, crushed; A thumb-size piece of fresh ginger, grated; 2 tbsp Thai red curry paste (I used Thai Taste); 2 medium-size sweet potatoes, peeled and chopped into chunks; 1 x 400g tin coconut milk, plus extra to serve (optional); 500ml/18fl oz veggie stock; A squeeze of lime juice; Salt and pepper to taste; A few fresh coriander leaves; Sprinkling of chilli flakes; For the crispy chickpeas; ½ x 400ml tin chickpeas, drained and rinsed; A glug of olive oil; 1 tsp cumin powder; ½ tsp curry powder; ½ tsp smoked paprika; ½ tsp sea salt; A pinch of black pepper

VMG Recipes