Women's Health (UK) - - COOKING UP A CURE -

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


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.

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