Golden Sweet Potato & Peanut Butter Soup

Cooking time
Serves2 people
Golden Sweet Potato & Peanut Butter Soup

Warming ginger, hearty ground coriander and cumin spices give sunny sweet potatoes a kick, in this golden bowlful of wintery sunshine.


  • 1 onion
  • 500g sweet potatoes
  • A thumb of ginger
  • 1 tsp ground corinader
  • 1 tsp ground cumin
  • 1 vegetable stock cube
  • 40g peanut butter
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water

Prep: 15 mins | Cook: 25 mins

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1. Peel and finely chop the onion and the sweet potatoes. Warm a pan for 1 min, then add 1 tbsp oil and the onion and sweet potatoes. Season with salt and freshly ground pepper. Cover, turn the heat down to low and sweat for 10 mins till the veg have started to soften.
2. While the veg sweat, peel and grate the ginger. Tip 1 tsp ground coriander into the veg. Add 1 tsp ground cumin and the grated ginger. Stir to mix.
3. Crumble the stock cube into the pan. Pour in 800ml boiling water (or you can use hot homemade stock). Cover and turn the heat up. Bring to the boil, then turn the heat down a little and simmer for 10 mins till the veg are soft.
4. When the veg are very soft, add the peanut butter to the pan. Ladle the soup into a blender and whizz till smooth, or use a stick blender to blitz the soup in the pan . Taste and season with salt and pepper, then ladle into warm bowls and serve.
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