Spicy Sweet Potato and Capsicum Soup

I didn't boil my sweet potato, so I roasted it with the red pepper and used 2 peppers instead, as I didn't add chickpeas in either. so whilst they were roasting, I sautéed the onion and garlic, added the broth, curry paste, and coconut milk then added the roasted veg and blitzed it with a hand blender. wouldn't have said it makes 4 maybe 3 big bowls or 2 adults and 2 kids maybe but still soo good!

Delicious added more spice and loved it with tofu for optional

delicious!! i added some coriander, turmeric to help with the colour and some cumin and it really elevated! delish!

Used 1 spoon of curry powder and half tablespoon of red curry paste to help the spiciness for a family member. Was still super spicy so reduced the spiciness with milk during cookjnv and yoghurt upon serving. When I make it again for myself I'll use the full 1.5T of red curry paste because I love the heat and this is a super tasty soup! Subbed full fat coconut cream for lite coconut cream. Had it with fresh sourdough I made and it's the bomb. I added two capsicums.

Very easy meal to make, not a lot of major hands on for half the process, perfect to use with an immersion blender.

Lovely soup, really flavourful and cheap to make. We doubled the recipe, and I made it differently due to not having a working food processor at the moment. What I did was roast the peppers, whilst they roasted I added the sauce ingredients into a pot and brought it to the boil and simmered until the peppers were done, I then added the peppers to the sauce mix and used an immersion blender to blend it all, then followed the recipe for frying the onions garlic and chickpeas and added the sauce and simmered. I added a little bit of chilli paste too! 8/10 for taste 10/10 for ease and budget

This was pretty good! My 15 month old approved! Not spicy like I was expecting but definitely flavorful. Next time I’ll probably add some cornstarch to make it thicker. It was even better the next day as leftovers.

Added 3tbsp of nooch and since we didn't have red curry paste, we substituted it with 2 tsp of curry powder, and ½ tsp of salt since the veggie broth was already salty and sprinkled some red pepper flakes on top because we love spicy. We used sourdough for the bread and drizzled it was olive oil, fresh garlic and thyme, and toasted it for a while. It was delicious!!! Thank you for sharing this recipe. My guests LOVED IT! EDIT: Remade it using a different stock and Red Curry Paste, let it cook for longer, and oh my gosh, that was amazing! My family is in love with this recipe! It was delicious! Thank you Chloe for sharing this!

Absolutely delicious! I used pumpkin insead of sweet potato and chicken stock . Really nice!

Best soup ever.

Roasted some garlic with the bell pepper and blended that, used 5 tsps of the curry paste and added fish sauce to tie it together along with red pepper flakes

I added grand masala, curry powder and turmeric to this, it was perfect!!!!

I doubled the curry paste, added a lot more of the seasonings in general, a lot of salt and pepper and finished it off with red pepper flakes. I really enjoyed this soup, my hubby wasn’t a huge fan but he likes a chunkier soup in general. For him, I think I will double the chickpeas and add some roasted sweet potatoes in the soup for texture.

This was delicious. Just the right amount of heat and full of flavor! My wife and I loved this and will definitely make it again.

Definitely needs way more spice and flavor added. We more than doubled the curry paste.

So so so delicious. Unfortunately, it's a little too spicy for me. It also took a long time for the curry to thicken enough, but that's definitely down to my inexperience and lack of skill!!

Delicious! My whole family loved it. Could use some more spice though!

I added Greek yogurt as garnish but it tastes pretty good.

Wasn’t my favorite, but I made it for my mom who was not feeling well and she really liked it. I did blend the chickpeas and onions to make it creamier, and used cream instead of coconut milk cause she didn’t want it sweet. Mom ate a whole pot of it in less than a week and brought the leftovers to work with her.

This recipe was easy to follow and delicious. When I cook I make enough to eat a portion for supper and pack a container of leftovers for the following day’s lunch and this worked perfectly.

The instructions were easy to follow and made sense timing-wise. Easy and delicious!

Found this recipe on Chloe’s TikTok and omg—my friends were SO impressed and we all said “this feels like a hug.” Cleared out the winter sinus(winter colds are happening in the US!) and I made a bit of chicken on the side JUST in case we needed a bit more protein (none of us are vegan but we love to have plant based meals as often as we can) and turns out we barely touched it. We did go through a whole loaf of bread (lightly coated in avocado oil and toasted in the oven for about 10 mins on 200F). This will definitely be added to my satiating soup recipe collection!