Sweet potato soup
1 tbsp olive oil
1 medium onion
2 cloves of garlic, minced or pressed
2 tsp grated ginger
1/2 Tbsp cumin
1/2 Tbsp ground coriander
1/2 tsp cinnamon
1/8 tsp ground cloves
400 g tomatoes (one tin)
one large sweet potato (300 g)
2 carrots
1 liter water
1 tsp salt
1 vegetable stock cube
1-2 Tbsp peanut butter
cayenne pepper to taste
All vegetables are roughly chopped.
Soften the onion in the oil, add the spices and vegetables, and fry for a few minutes.
Add water and vegetable stock cube. Bring to boil and simmer for 30-40 minutes. Add peanut butter and blitz with stick blender until smooth.