Two Sundays, two soups, two blog posts. On a roll so far!

Today's soup is adapted from Anna Jones' "Sweet potato, lime & peanut soup" recipe, this time from her second cookbook, A Modern Way to Cook. I added a few elements and doubled the recipe to make it slightly more decadent and to make it last for another week of lunches.

Thai-inspired Sweet Potato, Coconut & Peanut Soup

1 tablespoon of coconut oil
3 leeks, finely sliced
8 sweet potatoes, chopped into 1 inch pieces
1 inch piece of ginger, grated
boiled water, enough to cover
4 tablespoons of light soy sauce
3 tablespoons of natural peanut butter
2 tablespoons of maple syrup
juice of 2 limes
half a tin of coconut milk

Heat coconut oil on medium heat in your largest soup pot.

Add sliced leeks and cook until soft. Meanwhile, boil a kettle of water to help speed up the cooking process before adding the sweet potato and grated ginger to the leek.

Pour in water, cover and simmer over medium-high heat until sweet potatoes are easy to mash against the side of the pot.

Remove from heat and begin to blend using an immersion blender until smooth. Then add soy sauce, peanut butter, maple syrup, lime juice and coconut milk and blend until combined and the soup takes on a velvety texture.

Taste and adjust flavours adding more soy & maple syrup if too tart, more lime & soy if too sweet, and more peanut butter if you want more nuttiness to come through.

Top with crispy shallot topping (see below), an extra drizzle of coconut milk or even some Sriracha to serve.

In A Modern Way to Cook, Jones suggests a crispy shallot topping for this soup which I slightly adapted to my taste and proportions of the soup. I really enjoyed the added flavour of the shallot and crunch of the peanuts, but a drizzle of Sriracha is all this soup really needs. Frankly, it's so delicious on it's own that it doesn't really need anything but definitely give this a try if you have the ingredients on hand. It can be prepared in the time it takes to cook the sweet potatoes.

Crispy Shallot Topping

2 teaspoons of coconut oil
2 shallots, finely sliced
1 inch piece of ginger, grated
large handful of unsalted peanuts, chopped
zest of two limes
2 tablespoons of toasted shredded coconut
pinch of salt

Heat coconut oil on high heat in a small frying pan. Add sliced shallot and grated ginger to pan and fry until crispy and golden.

Turn off heat and add peanuts, lime zest and coconut. Season with salt to taste and remove from pan to cool.

Sweet potato soup is definitely my favourite and the addition of coconut milk makes this soup so incredibly creamy and decadent while still being good for you. And the addition of Thai flavours such as peanut, lime & soy elevate it so far beyond your traditional stock-based soup. We tried this soup for our Sunday lunch before going for a walk in the snow. Harry's already suggested that I should definitely add this one to our regular rotation. I whole-heartedly agree.