Creamy peanut soup

Ingredients for 4 servings:

• 1 garlic clove(s)
• 1 onion(s)
• 1 stalk(s) leek
• 1 sweet potato(s), approx. 300 g
• 2 carrots
• 200 g peanuts, unsalted, roasted
• 2 tbsp oil
• 2 tsp curry powder or red curry paste
• 1 tsp paprika powder
• 2 tbsp tomato paste
• 1 tbsp honey
• 2 tbsp lemon juice or orange juice
• 1 liter vegetable broth, instant
• 100 g peanut butter or peanut spread
• 150 ml cream
• salt and pepper
• e.g. chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetarian and delicious

Peel and finely chop the garlic and onion. Trim and wash the leek, then slice it into thin strips. Peel and dice the potato, and peel and slice the carrot. Set aside 2 tablespoons of peanuts and roughly chop the rest. Heat the oil in a large pot and sauté the garlic and diced onion. Add the curry powder and paprika and fry briefly. Then add the tomato paste, honey, and lemon or orange juice. Stir in the chopped vegetables (potato, leek, carrot), add the broth, and simmer for a good 5-10 minutes. Stir in the peanut butter and cream, season the soup with salt and pepper, and stir in the chopped nuts. Divide among plates and garnish with the remaining peanuts. Sprinkle with chili powder if desired. If you use coconut milk instead of cream and replace the honey with agave syrup or sugar, you have a vegan dish.