Recipe Vortex

cooking oil

1 yellow onion, diced

1 1/2 tbsp of curry powder

1 kg sweet potato, peeled & diced

1 x 400g canned chickpeas, rinsed & drained

4 cups vegetable broth

salt & pepper to taste

fresh cilantro, chopped

croutons, optional

rice, optional

In a pot, add cooking oil. When the oil is hot, sauté the diced onion until translucent.

Add curry powder to the onion. Sauté until aromatic and oil is slightly separated from the mixture. Add a splash of water if the mixture begins to stick to the pot.

Add sweet potato and chickpeas. Stir until everything is well combined.

Add vegetable broth. Turn the flame to high until boiling and reduce to flame to low-medium. Cover with a lid and allow the soup to cook until the sweet potato is mashable.

Using a stick blender and blitz the mixture until creamy and velvety consistency.

Return the soup to the stove and simmer over low heat. Do a taste test if additional salt is required. When it is bubbling, the soup is now ready to serve.

Serve the soup with freshly milled black pepper, chopped coriander and topped with croutons.