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PEEL the sweet potato, garlic cloves and onion. RINSE the celery stalks and remove the ends. Roughly CHOP sweet potato, garlic, onion and celery stalks into pieces.
HEAT olive oil in a large pan, sauté sweet potato, garlic, onion and celery stalks for a few minutes. ADD ground chilli and ginger and sauté for one minute more.
POUR in chicken or vegetable stock and bring to a boil. Let it cook on medium heat until the veggies are soft. Meanwhile let the cream and lime leaves cook in a small saucepan on low heat until the cream absorbed the lime flavour.
BLEND the soup using the hand blender. ADD peanut butter and cayenne pepper and WHISK well until the soup is smooth again. Season with pepper and salt. DISCARD the lime leaves from the cream.
SERVE the soup with a small handful of peanuts, fresh bean sprouts and lime cream.