immunity boosting sweet potato and peanut soup

This immunity boosting sweet potato and peanut soup is such a delight during the colder months or if we’re feeling a bit under the weather. It’s chock full of sweet potatoes, spinach, tomatoes, ginger and turmeric. Sweet potato, turmeric and ginger are known for their immunity boosting and anti-inflammatory properties and can be used to prevent colds and flu.

The soup is sweet and spicy and chunky in texture so you can still see and taste the different vegetables. The peanut butter and coconut milk make it super creamy. I like it a little spicy, so I’ve also added some fresh chopped chili to the soup, which is optional. The addition of fresh herbs such as coriander and spring onion along with the crushed peanuts give it extra flavor and crunch.

The many nutrients and warm herbs and spices in this sweet potato and peanut soup are sure to give your health a boost. Serve with some cooked brown rice for an excellent and filling meal.

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Ingredients:

• 1 tsp olive oil
• 3 cloves of garlic
• 1 knob of ginger
• 3 knobs of fresh turmeric or 1 tbsp turmeric powder
• 1 onion
• 2 tsp cumin powder
• 2 tsp indian curry powder
• 1000 ml. broth
• 1 can light coconut milk ( 400 ml.)
• 2 large sweet potatoes, diced ( 1 kg)
• 250 grams cherry tomatoes
• 3 hands full of spinach, chopped
• 2 tbsp peanut butter
• 1 tbsp sugar ( optional)
• salt and pepper

To serve:

• Cooked brown rice
• crushed salted peanuts
• coriander + spring onion
• fresh chili

Method:

1. Make a curry paste by adding the ginger, turmeric, garlic, onion, cumin and curry powder in a blender with a tiny bit of water. Blend until smooth.
2. Heat the oil in a large pot and add the curry paste. Cook for a minute until fragrant and add the diced sweet potatoes, tomatoes, coconut milk, peanut butter and broth. Let it simmer for 30 minutes.
3. With a stick blender, blend the soup briefly, to make it creamy but still chunky, so don’t blend too long.
4. Adjust to taste and seaon generously with salt and pepper. and a bit of extra sugar if nessecary.
5. Add the chopped spinach and let it wilt for a bit. Serve with brown rice, crushed peanuts, the herbs and the chili.