Peanut Sweet Potato Soup

Ingredients

• 800 g sweet potatoes (2 medium)
• 2 carrots
• 1 Shallot
• 2 cloves garlic
• 0.5 red chili
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 1 tsp curry powder
• 400 ml Vegetable broth
• Salt
• Pepper
• 400 ml coconut milk
• 400 g chopped tomatoes (canned)
• 2 baby bok choy (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 tbsp)
• 1 tsp black sesame seeds

Instructions

1. 1.

   Peel, wash, and dice the sweet potatoes and carrots. Peel and finely dice the shallot and garlic. Halve, deseed, wash, and chop the chili lengthwise.

2. 2.

   Heat oil in a pot. Sauté the shallot, garlic, and chili for 3 minutes over medium heat. Add the sweet potatoes and carrots, sprinkle with turmeric and curry powder, and sauté for 4 minutes. Then pour in the broth, season with salt and pepper, and top up with coconut milk. Stir in the tomatoes and simmer the soup for 20 minutes over low heat.

3. 3.

   Meanwhile, wash, dry, and slice the bok choy diagonally. Chop the peanuts. Wash, dry, and chop the parsley. Add the bok choy and peanut butter to the soup and simmer for 5–8 minutes. Then season the soup with salt and pepper and stir in half of the chopped peanuts.

4. 4.

   Pour the soup into deep plates or bowls and drizzle each with 1 tsp of yogurt, and garnish with the remaining peanuts, sesame seeds, and parsley.