Ingredients

• 1 sweet potato
• 1 potato
• 1 onion
• 1 or 2 cloves of garlic
• 1 can of chickpeas (or soak and cook your own)
• ½ inch piece of fresh ginger
• 1 spring onion (green onion, scallion)
• ½ tbs turmeric
• ½ tsp chili flakes (or use half fresh chili)
• ½ tbs smoked paprika
• Coriander leaves (a handful)
• 6 cups of vegetable stock (or you can use chicken stock if not vegetarian)
• Salt and pepper to taste
• 3 tbs rice-bran oil

Steps

• Step 1

  Bake sweet potato as is at 180ºC – 350ºF for 45 minutes.

• Step 2

  Chop onion .

• Step 3

  Crush and chop garlic.

• Step 4

  Add rice-bran oil to a soup pot on moderate heat.

• Step 5

  Add the chopped onion.

• Step 6

  Add the chopped garlic

• Step 7

  Add the turmeric.

• Step 8

  Add the smoked paprika.

• Step 9

  Gently sweat until onion becomes translucent. Mix well with wooden spoon.

• Step 10

  Peel the potato, roughly dice and add to soup pot.

• Step 11

  Add grated ginger.

• Step 12

  Roughly chop sweet potato and add to soup pot.

• Step 13

  Add the vegetable (or chicken) stock.

• Step 14

  Add the chili flakes, give it a stir and simmer gently for 30 minutes.

• Step 15

  Open and rinse the canned chickpeas (or use dried that have been soaked and cooked) and add to soup pot.

• Step 16

  Add salt and pepper to taste simmer for another 5 minutes.

• Step 17

  Blitz the soup with any type of blender for approx 30 seconds.

• Step 18

  Serve and top with fresh coriander leaves and chopped spring onion. You can also add a dollop of Greek yogurt.

Little Tips

You can also use chicken or beef stock if you prefer that meat flavour.