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Sweet Potato And Peanut Soup

This Sweet Potato, Lime, & Peanut Soup was adapted from Anna Jones' newest cookbook, A Modern Way to Cook. This subtly sweet soup is sure to warm you on a cool fall evening and pairs beautifully with a fresh baguette.
Course Main
Cuisine Vegetarian
Servings 6 servings
Calories 188 kcal
Author Anna Jones

Ingredients

  • 1 red onion , diced
  • coconut oil
  • 2 pounds sweet potatoes
  • 1 tsp smoked paprika
  • 1 1/2 liters vegetable broth
  • 1 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 1 Tbsp peanut butter
  • 1 tsp garlic chili sauce
  • Juice from 1/2 lime
  • Salt / Pepper , for seasoning

For the toppings:

  • Handful of coconut flakes
  • 1 Tbsp maple syrup
  • 1 tsp smoked paprika
  • Coconut yogurt , for drizzling on top (optional)
  • Fresh herb , for sprinkling on top (optional)

Instructions

  1. Heat a large saucepan over medium-high and add a knob of coconut oil. Add onions and saute for 5 to 7 minutes or until soft. Add in sweet potatoes, 1 tsp smoked paprika, and a dash of salt along with vegetable broth. Bring to a simmer and let simmer for 10 minutes, or until the sweet potatoes are soft.
  2. Once the potatoes are soft, remove from heat and use an immersion blender until completely pureed. Add soy sauce, maple syrup, peanut butter, chili sauce, and lime juice and puree again. Return to burner and let simmer until thick and at desired consistency. Season with salt and pepper (and more lime juice, if needed).
  3. For the coconut topping: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss coconut flakes, 1 Tbsp maple syrup, and 1 tsp smoked paprika together and spread onto a single layer on baking sheet. Bake for 5 - 7 minutes or until browned.
  4. To serve, divide between 6 bowls and top with coconut yogurt, herbs, and smoky coconut flakes.