About this recipe:A thick, creamy and filling vegetarian soup made with sweet potatoes, tomatoes, peanuts and loads of spices. It's a beautiful colour and tastes delicious topped with fresh coriander and a few chopped peanuts.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh root ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
2 large sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
1 litre water
1 teaspoon salt
40g chopped, unsalted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
Freshly chopped coriander
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Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves. Stir in the tomatoes, sweet potatoes, and carrot; continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to the boil, reduce heat and simmer for 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter and cook until heated through. Serve warm topped with fresh coriander.