2 large sweet potatoes, bake for 50-60 mins. Peels and mash.
30 ml peanut oil
½ onion, diced
1 jalapeño, chopped
1 clove garlic, crushed
45 ml Thai red curry paste
400 g coconut milk
750 ml vegetable/ chicken stock
80 ml peanut butter
45 ml chopped coriander
Salt and pepper
125 ml roasted peanuts, chopped for garnish.
Sauce onion in oil.
Add the jalapeño and garlic. Sauté for 1 minute.
Stir in the curry paste, coconut milk and stock. Add the mashed potatoes into the onion mixture.
Add the whole mixture to a food processor and purée. Pour back into the pot.
Add the peanut butter and coriander to the soup.
Serve hot with croutons.
8 slices whole-wheat bread, toasted
8 Tbls peanut butter
Butter/ oil for frying
Butter the bread and lightly fry.
Black Cat Peanut Butter Shoot.