Thai Sweet Potato Soup

1 tablespoon extra virgin olive oil
2 red chilies, chopped
3 shallots, minced
1 clove garlic, crushed
1 teaspoon ginger puree
1 tablespoon red curry paste
1 tablespoon chili powder
1/2 teaspoon turmeric
1 large sweet potato, peeled and grated
1 medium carrot, peeled and grated
2 stalks lemongrass
1-1/2 cups water
1/2 cup cooked chick peas
1 cup coconut milk
salt and pepper

1. Heat olive oil in a large soup pot and add the chilies, shallot, garlic and ginger, sautéing until tender.
2. Stir in the curry paste, chili powder and turmeric, then add the grated sweet potato and carrot, as well as lemongrass. Add water until the vegetables are just covered and simmer until tender, about 20 minutes.
3. Remove the stalks of lemongrass and add chick peas. Puree with a hand blender or other, then add the coconut milk.
4. Season to taste with salt and pepper and serve with a small slice of lime.

Makes 4 servings

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