Curried Sweet Potato Coconut Soup

 2 tbsp oil
1 onion
2 tbsp ginger paste (or 1/2 tbsp powder)
2 cloves garlic, peeled and minced
1/2 tbsp curry powder
3/4 tsp turmeric
800 g sweet potato
200 g carrot, chopped
1.25 L veggie stock
1 13.5oz can coconut milk

Heat oil. Add onion, ginger, curry, turmeric, cook until onion is soft. Add garlic, cook 1 minute.

Add carrots/sweet potato and stock, bring to boil, reduce to simmer. Cook until veggies are soft. Remove from heat, add coconut milk. Puree until smooth, then strain. Season with salt and white pepper.

Garnish with coconut milk and crunchy chickpeas.