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🍲 Creamy Peanut Sweet Potato Soup

475 kcal · 30 min · 4 servings

Ingredients

• 800 g sweet potatoes (2 sweet potatoes)
• 2 carrots
• 1 shallot
• 2 garlic cloves
• 0.5 red chili pepper
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 1 tsp curry powder
• 400 ml vegetable broth
• salt
• pepper
• 400 ml coconut drink
• 400 g chunky tomatoes (can)
• 2 baby pak choi (200 g)
• 60 g roasted peanuts
• 0.5 bunch parsley (10 g)
• 30 g peanut butter (2 tbsp)
• 40 g yogurt (3.5% fat) (4 tsp)
• 1 tsp black sesame seeds

Instructions

1. 1. Peel the sweet potatoes and carrots. Wash them thoroughly. Cut the vegetables into small cubes.
2. 2. Peel the shallot and the garlic clove. Cut them into fine dice.
3. 3. Halve the chili pepper lengthwise. Remove the seeds. Wash the pepper and chop it finely.
4. 4. Heat some oil in a large pot.
5. 5. Add the shallot, garlic, and chili to the pot. Sauté the ingredients for three minutes over medium heat.
6. 6. Add the cubed sweet potatoes and carrots. Sprinkle everything with turmeric and curry powder. Continue to sauté the mixture for four minutes.
7. 7. Deglaze the ingredients with broth. Season the soup with salt and pepper to taste. Top up the soup with the coconut drink.
8. 8. Stir the tomatoes into the soup. Let the soup simmer for twenty minutes over low heat.
9. 9. Meanwhile, clean the pak choi. Wash the vegetable. Cut it into crosswise strips.
10. 10. Finely chop the peanuts.
11. 11. Wash the parsley. Shake it dry. Chop the leaves.
12. 12. Add the pak choi and the peanut butter to the soup. Let everything cook together for five to eight minutes.
13. 13. Finally, adjust the seasoning of the soup with salt and pepper.
14. 14. Stir half of the chopped peanuts into the finished soup.
15. 15. Distribute the soup onto deep plates or bowls.
16. 16. Drizzle each portion with one teaspoon of yogurt.
17. 17. Garnish the soup with the remaining peanuts, sesame seeds, and chopped parsley.

Nutrition per serving

• kcal: 475
• Protein: 13 g · Fett/Fat: 19 g · Carbs: 62 g