We met Emma Cotton at a food festival and got chatting about one of her favourite soup recipes, using sweet potato and our Ethiopian-inspired Berbere spice. Any recipe with sweet potato and coconut is a winner in our book, so we asked Emma to give us the recipe. Just a few short days later, this fab recipe appeared in our inbox.
We made it today and can certainly vouch for it. For us, even though Berbere find its roots in Africa, it draws inspiration from Thailand with the hint of coconut, lime and peanuts, but then goes in a different direction with the spice to create a beautiful warmth and unexpected dimension.
When we try it again we might even substitute 200ml of the stock with coconut milk, and add a dash more lime and a pinch of palm sugar to really boost the balance of salty, sweet, hot and sour. Any leftovers would be a great base for a Thai curry too! Try this and it’ll turn into a favourite for you too!
Thanks, Emma! 🙂
Ingredients (serves 4-6)
- 1 tbsp coconut oil or butter
- 1 finely chopped onion
- 1 finely sliced celery stick
- 600g sweet potato, peeled & cubed
- 1 1/2 tsp Berbere spice, ground in pestle & mortar
- 1/4 tsp ground ginger
- small red chilli, deseeded & finely chopped
- 1 litre chicken or vegetable stock
- 2 tbsp crunchy peanut butter
- juice of 1/2 lime
- 25g unsalted peanuts, toasted & finely chopped
- small handful of chopped coriander
- Gently sauté onion in coconut oil (or butter) for a few minutes
- Add sweet potato, Berbere spice, celery, ginger & sauté for another few minutes
- Add chilli, stock & half the peanut butter
- Bring to the boil, cover & simmer until sweet potato is tender (8-12 mins)
- Puree soup until fairly smooth
- Pour back into pan, add lime juice, the rest of the peanut butter & season
- Mix well and serve sprinkled with coriander & chopped peanuts