Creamy Sweet Potato Peanut Soup with Red Lentils and Chickpeas
A creamy, spiced soup of sweet potato and red lentils, enriched with peanut butter and lime. Chickpeas and roasted peanuts provide protein and bite, making it a filling main dish for autumn.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 400 g Sweet potato
- 1 pc Onion
- 2 pc Garlic clove
- 10 g Ginger
- 1 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Sweet paprika powder
- 0.5 tsp Chili flakes
- 120 g Red lentils
- 700 ml Water
- 2 tbsp Peanut butter
- 1 can Canned chickpeas, drained
- 100 g Spinach
- 1 pc Lime, juice and zest
- 20 g Unsalted roasted peanuts
- 0.5 bunch Fresh coriander
- Salt
- Pepper
Method
- Peel the sweet potato and cut it into cubes of about 1.5 cm. Finely dice the onion and garlic, peel the ginger and finely grate it.
- Heat the olive oil in a large pot over medium heat. Sweat the onion and ginger in it for about 4 minutes until translucent, then briefly toast the garlic, cumin, paprika powder and chili flakes.
- Stir in the tomato paste and fry for 1 minute. Add the sweet potato cubes, red lentils and water, bring to a boil and simmer covered over low heat for about 20 minutes, until the sweet potato and lentils are soft.
- Stir in the peanut butter and drained chickpeas and let them simmer for another 3 minutes. Stir in the spinach until it has wilted.
- Partially blend the soup with an immersion blender so it becomes creamy but still has some bite. Season with lime juice and zest, salt and pepper.
- Coarsely chop the peanuts and finely chop the coriander. Serve the soup in two deep bowls and sprinkle with peanuts and coriander.