Serves: 4 persons
Difficulty: easy
Cooking time: 45 minutes
You will need:
1 medium pot
1 blender
Ingredients:
- 1 onion
- 2 garlic cloves
- 1 red pepper
- 1 slice of ginger
- 1 large sweet potato or 1/2 butternut squash
- 1 can of diced tomatoes
- 1 celery branch
- 125g of chickpeas
- 200 ml cream (can substitute with vegetable cream)
Spices:
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric (see image)
- 1/2 teaspoon of ground cinnamon
- 1 cube of vegetable broth (can use chicken or beef broth)
- 2 teaspoon of sesame oil (or olive oil)
- 1 tablespoon of concentrated tomato paste
- 3 teaspoons of peanut purée
- some soysauce to taste
For the topping:
- A handful of peanuts
- 1 tablespoon of sesame oil (can substitute with coconut oil)
- 1 tablespoon of ground cumin
Preparation:
1. Preheat oven to 180ºC.
2. While the oven is heating up, prepare the topping for the soup: mix peanuts, sesame (or coconut) oil and cumin into a oven heat resistant bowl. Mix well, then put the bowl into the oven, heat for 20 minutes.
Suggestion: set timer, so you don't forget!
3. Peel and cut the ginger slice into small strips, set aside.
4. Cut red pepper finely into strips and toss the seeds, mince the garlic cloves and onion, set aside.
5. Peel and dice the sweet potato (or butternut scotch) into small cubes.
6. Cut celery branch into thin slices.
Cooking:
1. Heat sesame oil in a medium-sized casserole. Toss in ginger, ground cumin, turmeric and cinnamon once oil is heated and stir on medium heat for around 5 minutes.
2. Add chopped onion, garlic and red pepper and continue to stir for another 5 minutes.
3. Add the can of diced tomato, celery, sweet potato, chickpeas and add water until all the ingredients are fully immersed.
4. Leave the pot on simmer for 20 minutes.
5. When the soup is ready, put 3/4 of the soup into a blender, add tomato paste, peanut purée, soy sauce and cream. Blend well.
6. Return the blended soup into the pot and mix with the rest.
7. Garnish the soup with the prepared topping. Serve hot.