- 250 gram peanut butter
- 1 onion
- 2 garlic cloves
- 2 celery stalks
- 1 medium-sized sweet potato
- olive oil for baking
- 750 ml chicken stock (store-bought or make your own)*
- 1 teaspoon of ground chili
- 1/2 teaspoon of ground ginger
- pinch of cayenne pepper
- 100 ml cream
- 3 lime leaves (Kaffir lime)
- small handful of peanuts
- small handful of bean sprouts
*Note: for a vegetarian version use vegetable stock instead
Kitchen equipment needed
- large pan
- cutting board & chef’s knife
- small saucepan
- rod mixer / hand blender
Preparation — 5 minutes
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.
Cooking the spicy peanut soup — 10 minutes
HEAT olive oil in a large pan, sauté sweet potato, garlic, onion and celery stalks for a few minutes. ADD ground chili 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 flavor.
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 peanuts, bean sprouts and lime cream.