Creamy korma-style sweet potato soup

SERVES 6

Enjoy all of the classic flavours of a creamy korma curry in this aromatic sweet potato soup recipe, made with crunchy peanut butter and warmly spiced with fragrant ginger, coriander and garlic. Make ahead for work lunches or ladle into bowls and enjoy immediately with a crusty bread of your choice. This silky soup recipe is completely vegan and gluten-free and takes just 10 minutes to prepare and 30 minutes to cook and is about 353 calories per serving.

WHAT YOU’LL NEED

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

5cm piece ginger, peeled and chopped

15g fresh coriander, leaves and stalks chopped separately

2 sweet potatoes (about 700g), peeled and roughly chopped

3 tbsp korma paste

1 vegetable stock pot, made up to 800ml

400g tin chopped tomatoes

3 tbsp Stockwell & Co. crunchy peanut butter

25g roasted peanuts, chopped

METHOD

Heat the oil in a large saucepan over a medium heat and fry the onion for 10 minutes , adding the garlic, ginger and coriander stalks for the last 2 minutes .

Stir in the sweet potato chunks and korma paste and cook for a further 2 minutes .

Pour in the stock and chopped tomatoes and bring to the boil.

Turn down to a gentle simmer and cook for 15 minutes or until the sweet potato is tender. Transfer to a blender and add the peanut butter and most of the coriander leaves.

Blitz until smooth, then ladle into bowls and top with the chopped peanuts and remaining coriander leaves.

For more recipe ideas visit: www. realfood.tesco.com