Sweet Potato, Ginger & Peanut Butter Soup Recipe | Abel & Cole

Sweet Potato, Ginger & Peanut Butter Soup

Cooking time
Serves2 people
Vegetarians Vegans

A smooth, sweet and mildly spiced soup of carrots and sweet potatoes simmered in a creamy peanut butter and coconut broth laced with fresh ginger and finished with fresh coriander and a zingy squeeze of lime.

Ingredients

  • 1 onion
  • 400g carrots
  • 1 sweet potato
  • ½ tbsp coconut or olive oil
  • A thumb of ginger
  • 1 garlic clove
  • 1 chilli
  • Sea salt
  • 200ml coconut milk
  • 40g peanut butter
  • 600ml hot water
  • 1 lime
  • A handful of coriander
  • Freshly ground pepper
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Method

1. Peel and finely chop the onion. Peel and roughly chop the carrots and sweet potato. Set a large pan on a medium heat for 2 mins then add ½ tbsp oil. Add the onion and fry gently for 5 mins, stirring often, till just softened.
2. While the onion cooks, peel and finely grate the ginger and garlic. Finely chop the chilli, flicking out the seeds and white pith for less heat. Set a pinch of chilli aside for garnish.
3. Fill your kettle and boil it. Add the ginger, garlic and chilli to the pan with a good pinch of salt, and fry for 2 mins, stirring.
4. Add the chopped veg to the pan and pour in the coconut milk. Add the peanut butter. Top up with 600ml hot water from the kettle, pop on a lid and simmer for 15-20 mins till the veg are soft.
5. While the pan simmers, zest and juice the lime. Finely chop the coriander leaves and stalks, keeping them separate.
6. Add the lime zest, juice and the coriander stalks to the pan. Use a hand-held blender to blitz the soup till smooth and creamy, adding more water if it needs it (no stick blender? Transfer the soup to a blender or food processor and blitz). Taste and add salt or pepper if needed. Ladle into warmed bowls and top with the coriander leaves and chopped chilli to serve.
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