Quick, warming peanut butter curry soup (v&gf), enhanced with the natural sweetness of a banana and heat from chili. A perfect dish for the whole family and a wonderful change from classic vegetable soups.
1Piecelight onion or 2 shallotspeeled and finely chopped
2PieceGarlic clovespeeled and finely chopped or pressed, alternatively 1 tsp garlic granules
15gfresh gingergrated, note: with organic ginger the peel can be grated as well
2Piecemedium sweet potatoescleaned and cut into cubes, note: for organic sweet potatoes, be sure to use the skin, the total weight of potatoes and sweet potatoes should be about 650g (unpeeled).
2-3Piecemedium potatoespeeled and cut into cubes, the total weight of potatoes and sweet potatoes should be about 650g (unpeeled).
2Piecemedium carrotsPeeled and sliced, Note: Fresh, organic carrots do not need to be peeled.
Add potatoes, sweet potatoes, carrots, banana, curry powder, coriander, paprika, bird eye chili and stir vigorously once and sweat for 2-3 minutes.
1 Piece light onion or 2 shallots, 2 Piece Garlic cloves, 15 g fresh ginger, 2 Piece medium sweet potatoes, 2-3 Piece medium potatoes, 1 Piece ripe banana, 2 tbspn Curry powder, 1 tbspn Coriander, 1 tbspn Paprika powder, 1 Bird Eye Chili, 2 Piece medium carrots
Deglaze with vegetable stock.
1000 ml Vegetable broth
Add peanut butter and stir vigorously once more.
125 g Peanut butter
Add a little salt to taste.
½ - 1 TL salt
Stir and bring to a boil, covered.
Simmer for about 20-25 minutes until the vegetables are soft.
Puree finely with a hand blender or high-powered blender. To refine, add coconut milk (alternatively oat cream or another vegetable cream to taste) to the soup.
100-200 ml Coconut milk to refine
Season to taste, place in plates, garnish as desired, serve and enjoy!
Fresh coriander greens, Black sesame seeds, Fresh naan, Fresh naan
Keeps airtight in the refrigerator for up to 5 days. Frozen up to 1 month.