Thick, creamy soup with the warmth of chilli and the richness of peanut butter. Irresistibly smooth and rich, the perfect winter warmer recipe.
1 large sweet potato
1 vegetable stock cube mixed with water (500ml)
25g creamed coconut
Small thumb sized piece of ginger
Pinch of nutmeg
2 cloves of garlic
3 tbsp smooth peanut butter
Chilli flakes to taste
Sea salt and pepper
1. Preheat your oven to 180c and peel and chop the vegetables into small chunks.
2. Cover in a little coconut oil and roast in the oven for around 45 minutes or until their really soft and you can pierce through them with a fork.
3. Add all of the ingredients into a large blender and season generously with salt and pepper. Blend until smooth and creamy.
4.Depending on how thick you would like the soup to be, you can add little more stock if needed.