This sweet potato soup is wonderful to serve, very filling and full of flavor (thanks to the Koh Thai yellow curry paste!). The crispy chickpeas and naan bread complete this dish. Enjoy!
For 2 people:
Step 1: Preheat the oven to 200 degrees. Rinse the chickpeas and place in a bowl. Mix with 3 tbsp oil, 2 tsp curry madras herbs and pepper to taste. Place on a baking tray and roast in a preheated oven for 30 minutes.
Step 2: Wash the sweet potato and cut into cubes. Chop the onion and the garlic. Saute the onion in a stockpot with a dash of oil over medium heat. When the onion becomes translucent, add the sweet potato. Fry for a few minutes and then add the curry paste and garlic, let it cook for 2 minutes.
Step 4: Add the stock and let it cook for 15 minutes. Puree the soup with a stick blender. When the soup has the desired consistency, mix in the coconut milk.
Step 5: Divide the soup among the plates. Garnish with roughly chopped coriander, a splash of coconut milk and a few roasted chickpeas. Serve with naan bread.