South African Curried Peanut Soup

Ingredients:

1 large onion, chopped
4 garlic cloves, minced
1 tbsp olive oil
2 tbsp African Stew Curry Powder
1/4 tsp cayenne pepper
1l vegetable stock
400g can diced tomatoes, undrained
800g peeled, diced, yams
400ml Almond milk or coconut milk
120g peanut butter
90g chopped coriander leaves
2 limes, quartered

Method:

Put the oil in a large saucepan over medium heat then add the onion and garlic and fry until tender (about 6 minutes). Then add the curry powder, cayenne pepper and stir until fragrant (about 1 minute). Now add the stock and tomatoes and bring to a boil before adding the yams. Reduce to a simmer then cover and cook until the yams are tender (about 20 minutes).

Meanwhile add the peanut butter to a bowl and stir until smooth before slowly adding the almond milk. Mix until smooth and thoroughly combined before adding to the soup. Increase the heat and cook until the soup is hot. You can either serve chunky, as is (as my wife would) or you can purée in a food processor or with a hand blender. Sprinkle with the coriander and serve with lime wedges.

For a West African version use coconut milk and add two Scotch Bonnet Chillies that have been pounded to a past with a pestle and mortar along with the onions and garlic.