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Sweet Potato, Ginger & Peanut Butter Soup
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.
2 comments
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
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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I'm a hug fan of this recipe, I've made it at least 3 times and will keep making it. So easy yet packed with flavour, although I do adjust it a little; don't like coriander so that's out and I add less than one lime's zest and juice. It works in many configurations too, more sweet potato, less carrot, it works. Oh, and once I had lemongrass which is made for this composition
So delicious and pretty simple to make. I used all sweet potato (as in no carrots) and worked really well (adding a bit of tumeric didn't hurt neither). Only trouble is it's soooo mouth watering I keep coming back for more so it doesn't last very long!