We whipped this soup up right before an event in the city, it was a bitterly cold day and thought it would be nice to offer a soup for samples. It was so popular many people asked for the recipe, so here it is. I have made it again since and left out the carrots, adding an extra sweet potato and it was just as yummy. 

INGREDIENTS

1 jar Peanut Mafe

2 large sweet potatoes, peeled cut into large pieces

2 carrots, halved

1 onion ,halved

2 cloves garlic

1 cup of water

1/2 cup coconut cream

Coconut oil/olive oil

spring onions and toasted peanut pieces to serve

METHOD

1.Toss the veggies in a little oil and roast in the oven until tender

2. Blend veggies, water, Enchilada Sauce and peanut butter in a blender or food processor or alternatively place all ingredients in a saucepan and blend with a stick blender. 

3.Heat in a saucepan until simmering , adding more water if necessary.

4.Stir in coconut cream, continue heating.

5. serve with freshly toasted peanut pieces and finely sliced spring onion