Peanut and sweet potato soup

Total time: 50m
Preparation Time: 50m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 723 Kcal, 18g Protein, 67g Carbohydrates, 42g Fat


  • Soup
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic clove, chopped
  • 1 red chilli, deseeded, finely chopped
  • 1.2 kg sweet potatoes, cut into approx. 2.5 cm cubes
  • 1 tsp turmeric
  • 5 dl vegetable bouillon
  • 1 tin chopped tomatoes (approx. 400 g)
  • 4 tbsp peanut butter
  • 1 tsp sea salt
  • 1 tsp curry powder
  • 4 dl coconut milk
  • 75 g unsalted peanuts, coarsely chopped
  • 150 g leaf spinach
  • Topping
  • 1 lime, rinsed with hot water, cut into wedges
  • 1 tbsp unsalted peanuts, coarsely chopped
  • a little coriander

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  • Soup

    Heat the oil, sauté the onion for approx. 3 mins. Add the garlic and chilli, cook for approx. 1 min. Add the sweet potatoes, curry, turmeric and salt, cook for approx. 1 min. Pour in the tomatoes, stock and coconut milk, bring to the boil. Reduce the heat and simmer the soup over a low heat for approx. 20 mins. Add the peanut butter, spinach and peanuts, simmer briefly until the spinach has wilted.
  • Topping

    Plate up the soup, garnish with the peanuts, lime wedges and coriander.

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