Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 1 leek
• 1 sweet potato (s), approx. 300 g
• 2 carrot (s)
• 200 g peanuts, unsalted, roasted
• 2 tablespoons oil
• 2 teaspoons curry powder or red curry paste
• 1 teaspoon paprika powder
• 2 tablespoon tomato paste
• 1 tablespoon honey
• 2 tablespoon lemon juice or orange juice
• 1 liter vegetable stock, instant
• 100 g peanut cream or peanut butter
• 150 ml cream
• salt and pepper
• chilli flakes

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Instructions

1. Peel and finely chop the garlic and onion. Clean, wash and cut the leek into fine strips, peel the potatoes and dice them, peel the carrots and cut into slices. Set aside 2 tablespoons of peanuts, roughly chop the rest.
2. Heat the oil in a large saucepan and sauté the garlic and onion cubes. Add the curry and paprika powder, toast briefly. Then add tomato paste, honey and lemon or orange juice. Stir in the chopped vegetables (potatoes, leeks, carrots), fill with stock and simmer for a good 5 - 10 minutes.
3. Stir in the peanut cream and cream, season the soup with salt and pepper and stir in the chopped nuts.
4. Distribute on plates and garnish with the peanuts you left behind, sprinkle with some chili powder if you like.
5. If you use coconut milk instead of the cream and replace the honey with agave syrup or sugar, you have a vegan dish.