John Myers
Lemon Sweet Potato and Peanut Soup
The perfect lemon sweet potato and peanut soup recipe with a picture and simple step-by-step instructions.
- 1 tsp Coconut oil
- 1 Pc. Onion or two spring onions
- 1 Pc. Clove of garlic
- 1 cm Ginger
- 1 tsp Red Thai curry paste optional
- 500 g Sweet potato
- 800 ml Vegetable broth
- 1 Glass White beans, 280 g drained weight
- 1 Pc. Organic lemon
- 1 tbsp Maple syrup
- 1 tbsp Salted peanut butter
- 1 tbsp Tamari soy sauce
- Heat coconut oil in a saucepan and sweat the chopped onion in it. Finely chop the ginger and garlic and add. Stir in the curry paste (but can be left out without replacement if you don’t want it spicy).
- Dice the sweet potato and add with the vegetable stock. Everything should be covered with liquid, so add a little more broth as needed. With the lid closed, simmer over medium heat for about 12 minutes. When the sweet potatoes are soft, add the drained beans, maple syrup, tamari, peanut butter and the juice of half a lemon. Puree everything and season to taste.
- To serve you can add various toppings to the soup, e.g. Spring onions cut into thin rings, sesame seeds, lemon peel, chopped roasted peanuts. Add the rest of the lemon in wedges and drizzle over it if you like.
Facebook Comments