Sweet potato soup with peanut butter

Ingredients for 3 servings:

• 500 g sweet potatoes
• 1 m.-large onion(s), red
• 1 garlic clove(s)
• 2 tbsp oil for frying, neutral
• 1 pinch(s) allspice
• 1 pinch of ginger powder
• 1 pinch(s) coriander powder
• 1 pinch of chili powder
• 1 tbsp peanut oil
• 750 ml vegetable stock
• 2 tbsp peanut butter
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 lime(s), the juice, amount to taste
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

made quickly

Peel and dice the sweet potatoes. Dice the onion. Dice or press the garlic. Heat about 2 tablespoons of oil in a sufficiently large pot and sauté the onion. Sauté the garlic briefly, stirring well so it doesn’t burn. Add 1 tablespoon of peanut oil and the sweet potatoes, mix everything well, and pour in a good half a liter of vegetable stock. Bring to a boil with allspice, ginger powder, chili powder, coriander, a pint of salt, and pepper. Reduce heat to low and simmer for about 10-15 minutes until softened. Add the peanut butter, maple syrup, soy sauce, and the juice of half a lime, and puree. Add the vegetable stock until the desired consistency is reached. Bring back to a boil and season to taste with salt, pepper, and lime juice, and more maple syrup and/or peanut butter if desired. As a starter, the soup is enough for at least 4 people; with some bread as a small meal, at least 2 people should be satisfied.