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“Adding sweet potato and peanut butter makes this soup something a bit different. Adapted from Alison Holst's 'Meals Without Red Meat'. Alison's recipe calls for kumara, I just prefer orange sweet potato myself.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter, add the chopped onion and garlic, saute gently.
  2. Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
  3. Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
  4. Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
  5. Use a stick blender to puree the soup, or mash it for a chunkier texture.

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