Spicy potato curry soup with peanut notes

Ingredients for 6 servings:

• 1 large sweet potato(s)
• 6 m.-sized potatoes
• 1 large carrot(s)
• 1 tbsp, heaped peanut butter or peanut butter
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 tbsp curry powder
• 1 small piece(s) of ginger root
• 1 tsp, leveled coriander powder
• 1 shot of Cremefine or cream
• vegetable broth
• 1 tsp, levelled honey, liquid, optional

Instructions

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

incredibly good

Finely chop the onion and garlic clove and sauté in olive oil. Then finely chop the vegetables, add them and sauté. Add the curry powder and continue to sauté briefly. Pour in enough vegetable stock to cover the vegetables and add the finely chopped ginger, coriander powder and peanut butter and stir well to ensure everything is well combined. Once the vegetables are soft, puree everything with a hand blender until smooth. If the soup is still too thick, add more vegetable stock as needed. Finally, season the soup to taste with salt and pepper and add a dash of Cremefine and mix. For a slightly sweet note, add a teaspoon of honey (optional). Fresh bread goes very well with it.