Spicy SWEEET POTATO and PEANUT BUTTER soup

If you think I’m obsessed with peanut butter, you’re right, I am. But it really works well in this savoury dish and adds a lovely nutty undertone. This soup is super-filling with a bit of a kick. INGREDIENTS 1¼ tbsp coconut oil • 1 onion, chopped • 2 garlic cloves, chopped • ½ tsp ground cumin • 2 tbsp red curry paste • 2 tbsp smooth peanut (or almond) butter • 1 ltr vegetable stock • 600g sweet potatoes, peeled and cubed • salt and pepper

To serve (optional): roasted

peanuts, chopped • fresh coriander

METHOD

1. Place the coconut oil in a large saucepan (the biggest you have) over a medium heat. When hot, fry the onion and garlic for 5 mins until soft and translucent. Lower the heat, then stir in the cumin, curry paste and nut butter. Stirring constantly, slowly pour in the stock, stirring to combine.

2. Add the cubed sweet potatoes along with ½ tsp salt and bring to the boil. Cover and simmer for 20 mins, until the potato is soft.

3. Remove from the heat and use a hand blender to blitz until smooth and creamy. If you don’t have one, allow the soup to cool for 20 mins, then blitz in a food processor. If it’s too thick, add a small amount of water and blend again.

4. Taste and season, then ladle into bowls and serve sprinkled with the chopped peanuts and coriander if using.