This cozy peanut soup (almost stew) is so YUMMY! If you add more liquid - it’s more soupy - and if you add less liquid (or let it simmer for longer), then it’s more like a stew. It doesn’t matter how you make it, it’s just delicious! 🤤 It’s also low FODMAP, but double check the curry powder you’re using is free from onion & garlic.
Ingredients (serves 4)
- 240g (2 large) carrots (peeled & cut into cubes)
- 240g sweet potatoes (or use more carrot, peeled & cut into cubes)
- 20g (1/2 cup) green onions/scallions (green leaves only, finely sliced)
- 2 TBSP garlic infused oil
- 1 TSP mild curry powder
- 400g plain roma/plum tomatoes with juice canned
- 625ml (2 1/2 cup) water
- 250ml (1 cup) coconut cream (canned)
- 4 TBSP peanut butter
- 60g (2 cups) English spinach (roughly chopped)
- Season with salt & pepper
- 2 TBSP roasted peanuts (optional, roughly chopped, to serve)
- 2 TBSP fresh coriander (optional, roughly chopped, to serve)
Method:
- Peel and chop the sweet potato and carrots into cubes. Finely chop the green leaves of the spring onion.
- Heat the garlic infused oil in a large saucepan over medium heat. Add the sweet potato and carrot. Fry for 5 minutes until the vegetables start to soften and are lightly golden.
- Next, add the spring onion and curry powder and fry for a further minute until fragrant. Pour in the canned tomatoes and water, then let the soup simmer (with the lid off) for 15-20 minutes until the carrot and sweet potato are fork-tender.
- Mix through the coconut cream, peanut butter, and chopped spinach. Simmer for another 5-10 minutes until everything is thick and creamy. Season with salt and pepper to taste. To help the soup thicken, we gently mash the sweet potato and carrot.
- Serve with fresh coriander & peanuts
*This recipe is sourced from A Little Bit Yummy.
