Summary

Ingredients

• 1 shallot (s)
• 3 sweet potato (s)
• 1 mango (s)
• 1 pack smoked tofu
• 1 bell pepper (s)
• 1 can coconut milk
• 3 hot peppers
• ginger, optional
• 2 teaspoons puree, peanut
• 200 ml broth
• 1 dash orange juice
• 1 dash soy sauce
• 1 pinch (s) cumin
• 1 pinch (s) salt
• Curry powder
• olive oil
• some pumpkin seed oil

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Instructions

1. First, the sweet potatoes are cooked until soft in about 20 minutes. Meanwhile, you prepare the rest. Cut the shallot into thin half slices. Cut the peppers into small cubes (first into fine strips, then cut across). Cut the peppers into thin slices. Dice the tofu. Then fry the shallot with a little olive oil in a pan for a short time and add the paprika and tofu cubes.
2. Now peel the mango, remove the stone and cut the pulp into pieces. When the sweet potatoes are tender, rinse them with cold water. Then you can remove the shell without a knife (let it cool down sufficiently). Throw sweet potatoes and mango pieces into the pot you used previously (without the potato water, of course) and heat gently. Add the broth. The coconut milk can now also be added to the pot. Puree until everything is mixed up and the soup does not contain any bits.
3. As soon as the tofu turns brown, add a pinch of salt and a dash of soy sauce and stir. Keep warm.
4. Now the soup is seasoned. If you like, add curry powder and a pinch of cumin to the pot and mix. If necessary, mix the peanut butter again with the hand blender. Optionally, finely chopped ginger can be added here.
5. Finally, stir in a dash of orange juice. Finally add the contents of the pan to the saucepan and stir.
6. Let it steep for another 5 minutes on the lowest setting and season with curry and chilli to taste. A little pumpkin seed oil on the orange soup creates a visual appeal.