John Myers
Sweet Potato Soup with Ginger and Parsley-peanut Sauce
The perfect sweet potato soup with ginger and parsley-peanut sauce recipe with a picture and simple step-by-step instructions.
- 600 g Sweet potatoes
- 1 Small stick of leek approx. 100 g
- 75 g Fresh ginger
- 2 Garlic cloves
- 2 tbsp Olive oil
- 1 liter Vegetable broth (5 teaspoons instant!)
- 4 tbsp Cooking cream
- 1 Tangerine / just the juice
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi wort
- 0,5 tsp Sambal oelek
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 bunch Flat leaf parsley
- 40 g Salted peanuts
- 1 tbsp Olive oil
- 2 big pinches Coarse sea salt from the mill
- Peel and dice the sweet potatoes. Clean and wash the leek and cut into rings. Peel and finely dice the ginger and garlic cloves. Heat olive oil (2 tbsp) in a saucepan and fry the vegetables (ginger cubes + garlic clove cubes, sweet potato cubes and leek rings)) and pour the vegetable stock (1 liter) over them. Let everything simmer / boil for approx. 15-16 minutes with the lid closed. Finely puree the soup with a hand blender, fold in the mandarin juice and cooking cream (4 tbsp) and add the sweet soy sauce (1 tbsp), Maggi wort (1 tbsp), sambal oelek (½ tsp), coarse sea salt from the mill (2 big pinches) and colored Season pepper from the mill (2 big pinches). Remove the parsley stalks, coarsely cut the parsley leaves and use a hand blender to puree the peanut kernels (40 g), olive oil (1 tbsp) and coarse sea salt from the mill (2 big pinches) in a tall vessel. Serve the sweet potato soup with ginger with parsley and peanut puree (2 – 3 teaspoons).
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