Sweet Potato and Nutty Soup

Ingredients

• 1 tablespoon oil
• 1 large onion, diced
• 2 tablespoons curry powder
• 500 ml chicken stock
• 500 g sweet potatoes, peeled and cut into 1cm cubes
• 1 tablespoon coriander, stems chopped
• 1 tablespoon coriander leaves, chopped
• 1/4 cup coconut cream
• 1/4 cup unsalted peanuts
• salt, to taste
• pepper, to taste

Directions

1. 1

   Heat the oil in a medium saucepan and add the diced onion. Cook until sauteed and add the curry powder.

2. 2

   Cook the onion until it has absorbed the curry powder and reduce the heat to medium/low.

3. 3

   Add the chicken stock, potatoes and corriander stems to the onion and cover with a lid for 20-30 minutes or until the potato starts to fall apart in the stock.

4. 4

   Remove from heat and add the coconut cream and peanuts. Stir until combined.

5. 5

   Use a stick blender or food processor to blend the soup until all the potato is pureed and the soup is thick.

6. 6

   If you are wanting a runnier soup, add some cream or milk to the mixture.

7. 7

   Serve immediately topped with corriander leaves and season with salt and pepper.