2cupspeeled and cubed sweet potatoabout 1 medium potato
1cupsliced red pepper
2tbspred curry pasteI like Thai Gourmet brand
½tbspchopped fresh ginger root
1canlight coconut milk
1can (16 oz)chickpeas, drained and rinsed
1tbspfreshly squeezed lime juice
2 cupssliced baby bok choy
2 cupscooked brown rice
In a large stockpot, heat the grapeseed oil over medium heat until just hot but not sizzling. Add the onion and cook, stirring to prevent browning until just softened and slightly translucent. Add the sweet potato and red pepper and toss to combine to cover with the oil.
Stir in the red curry paste and ginger, making sure both are well distributed through the vegetables.
Gradually add the vegetable broth and coconut milk, stirring until the mixture begins to turn slightly red. Add the chickpeas and cover. Bring the soup to almost boiling then turn the heat down to simmer. (You should see small bubbles forming around the edge of the pot but not a full boil.) At this point, if you want your soup to be a bit spicy, add about ¼ teaspoon of red chili peppers.
Cook the soup for about 15 minutes over simmer, or until the sweet potatoes are cooked through and soft when pierced with a knife.
Once the soup is hot, stir in the bok choy, lime juice and lime zest and heat just long enough to wilt the bok choy.
Place ½ cup of rice in the bottom of a bowl and top with soup. Sprinkle with cilantro if you'd like and serve.