© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This silky smooth, super versatile vegetarian soup is perfect for the fall and winter months. It's naturally gluten-free and quick and easy to make. The crunchy garam masala peanut topping makes it over-the-top delicious! It can also be frozen for future lunches and dinners. If you need it dairy-free, just use thick coconut cream (without the coconut water) and a teaspoon of lemon juice instead of crème fraîche.
Peanut CrunchSoup

2 tbsp Honey or maple syrup
1 tbsp Sesame oil
2 tsp Garam masala
1 tsp Tomato paste
100 g Unsalted roasted peanuts
Sea salt
Rosemary, chopped

2 tbsp Olive oil
1 Onion, finely chopped
150 g Carrots, peeled and chopped 3 cm Fresh ginger root, finely chopped
2 Garlic cloves, crushed
1/2 tsp Dried red chilli flakes
500 g Sweet potatoes, peeled and cubed
Salt and black pepper
800 ml Vegetable stock
100 ml Crème fraîche

Preheat the oven to 180C/350F. To prepare the peanut crunch, mix honey, oil, garam masala, tomato paste and peanuts together. Spread on a baking tray lined with parchment paper. Season. Bake in the mddle of hot oven for 12 minutes. Remove and sprinkle the chopped rosemary over. Set aside to cool.
Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2?3 minutes, or until fragrant.
Stir in ...