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Sweet Potato, Peanut Butter & Coconut Soup
Rich and velvety. Sweet with a spicy kick. This smooth sweet potato soup is deliciously comforting. It's blended with coconut milk, peanut butter and smoked paprika. Then topped with crunchy roast chickpeas, fresh coriander and a sprinkle of chilli. An indulgent soup for chilly days.
Ingredients
- 1 onion
- 2 celery sticks
- 750g sweet potato
- 400g tin of chickpeas
- A thumb of ginger
- 2 garlic cloves
- 2 chillies
- 2 limes
- 2 tsp smoked paprika
- 400ml coconut milk
- 80g peanut butter
- A handful of coriander
Prep: 20 mins | Cook: 45 mins
Method
1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Peel and finely chop the onion. Trim and dice the celery. Set a large pan on a medium heat and add 1 tbsp oil. Add the onion and celery and fry, stirring often, for 10 mins till the veg are glossy.
2. Meanwhile, peel and chop the sweet potatoes. Add to the pan. Season with salt and pepper. Pop on a lid. Sweat for 10 mins till the veg are soft.
3. Meanwhile, drain the chickpeas, rinse and then tip into a roasting tin. Add 1 tbsp oil and season with a pinch of salt and pepper. Toss to mix. Roast for 25 mins in the oven till the chickpeas are crisp.
4. Peel and finely grate the ginger and garlic. Finely chop the chillies, removing the seeds and pith for less heat. Set half the chillies aside for garnish. Finely grate the zest from 1 lime.
5. Add the ginger, garlic, half the chillies, and the lime zest to the pan with the smoked paprika. Fry for 2 mins, stirring, till aromatic.
6. Pour in the coconut milk. Half-fill the tin with water and add to the pan. Add half the peanut butter. Pop the lid back on and simmer for 15-20 mins.
7. Blitz the soup in a blender till smooth. Return to the pan and squeeze in the juice from 1 lime. Taste and add more salt and pepper, if needed. Add a splash of water if too thick.
8. Ladle the soup into bowls. Top with the reserved chillies, the roast chickpeas and coriander leaves. Serve with extra lime wedges for squeezing.
9. Love Your Leftovers
The soup will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Transfer to a tub, seal and chill. Defrost overnight. Reheat on the hob or in the microwave till piping hot. Store the roast chickpeas in a separate airtight tub or room temperature and add them just before serving.
The soup will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Transfer to a tub, seal and chill. Defrost overnight. Reheat on the hob or in the microwave till piping hot. Store the roast chickpeas in a separate airtight tub or room temperature and add them just before serving.
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