We had one of our home made soups tonight and a few Plurkers and FBers wanted the basic recipe. Here it is:
Sweet potato, peanut and coconut soup
Feeds 2 to 4
1 x large orange-fleshed sweet potato
1 or more carrots as well if you like.
6 or more garlic cloves
onion or leek if you like it (half an onion/the white part of a leek)
250ml chicken stock (beef will do, or make your own stock)
1/2 cup red lentils
200mls tin coconut milk/cream
Several tablespoons of peanut butter (I use Crunchy)
extra water so the solid vegies cook.
1x tablespoon ground cumin
1/2 teaspoon white pepper
1/4 teaspoon chili powder or a small red chili.
Start stock, cumin, water and lentils boiling on the stove or in the microwave. Peel and chop sweet potato and garlic/leek/onion/carrot. Add all those. On stove simmering- till vegies are soft- about 20 mins. Add coconut milk/cream, pepper, chili and reheat to simmer. Blend it smooth or mash the solids, adding the peanut butter as you blend/stir. Reheat to serving temperature if you need to. Balance the spices however you like. This can serve 2 to 4, depending on how thick you like it and how many people turn up! Can be served with peanut butter on toast, corn bread or crusty rolls. Some people like a lime wedge to squeeze into it, too.
I’ll find a photo to show what it looks like, but basically it’s smooth and orange!