Prep time: 5 minutes
Cook time: 15 minutes
- 1 tbsp coconut oil or 30g unsalted butter
- 1 onion, finely sliced
- 1 stick celery, finely chopped
- 2 large sweet potatoes (about 600g) peeled and cubed
- 1 ½ tsp berbere spice
- ¼ tsp ground ginger
- 1 small red chill, seeds removed and finely chopped
- 1 litre hot chicken stock
- 2 tbsp crunchy peanut butter
- Juice of ½ a lime
- ½ tsp salt (or to taste)
- Freshly ground black pepper to taste
- 25g unsalted peanuts, finely chopped, to serve
- 25g fresh coriander, roughly chopped, to serve
- Heat the coconut oil or butter under a low heat in a large saucepan and gently sauté the onion for a few minutes.
- Add the sweet potato, the celery, the berbere spice and the ground ginger and sauté for a further minute or two.
- Add the chilli and 1 tbsp of the peanut butter.
- Stir in the hot stock and bring the mixture to the boil. Cover and simmer for 10 minutes until the sweet potato is tender.
- Puree the soup in a blender until smooth.
- Pour back into the saucepan; add the lime juice, salt and black pepper.
- Finally, stir in the remaining tablespoon of peanut butter, making sure that it is well-combined into the soup.
- Serve in warmed soup bowls, sprinkled with the coriander and the chopped peanuts and eat with warm, crusty wholemeal bread.