Roasted sweet potato and peanut soup with chili-lime crunch

• 800 g sweet potatoespeeled and cut into 2cm cubes
• 2 tbs avocado oil
• 1 yellow oniondiced
• 4 garlic clovesminced
• 1 tbs fresh gingergrated, about a 3cm piece
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 80 g natural peanut buttersmooth, unsweetened
• 1 can coconut milk400ml can, full-fat
• 500 ml vegetable broth
• 1 tsp salt
• 2 lime
• 40 g roasted unsalted peanutsroughly crushed
• ½ tsp red pepper flakes
• 15 g fresh cilantroroughly chopped

1. 1

   Preheat your oven to 220°C (425°F). Toss the sweet potato cubes with 1 tablespoon of avocado oil and spread them on a sheet pan in a single layer. Roast for 20 minutes, flipping halfway, until the edges are caramelized and a fork slides through easily.

   Tip: Roasting instead of boiling concentrates the sweetness and adds depth you can't get from a stovetop-only method. Don't crowd the pan — caramelization needs space.

2. 2

   While the sweet potatoes roast, heat the remaining 1 tablespoon of avocado oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

3. 3

   Add the minced garlic, grated ginger, cumin, smoked paprika, and cayenne to the pot. Stir constantly for about 1 minute until it smells warm and fragrant — you'll know it's ready when the raw garlic smell disappears.

   Tip: If the spices start to stick, add a splash of the vegetable broth to deglaze.

4. 4

   Stir in the peanut butter until it melts into the onion mixture and coats everything, about 30 seconds. Pour in the coconut milk and vegetable broth, then add the salt. Stir well to fully dissolve the peanut butter — no lumps.

5. 5

   Once the sweet potatoes are roasted, add them to the Dutch oven. Squeeze in the juice of 1 lime. Bring the soup to a gentle simmer and cook for 5 minutes to let the flavors meld.

6. 6

   Remove from heat and blend the soup directly in the pot using an immersion blender until completely smooth and velvety. Taste and adjust salt and cayenne — it should be savory, slightly sweet, with a slow-building heat.

   Tip: If the soup is thicker than you like, add a splash of vegetable broth or water, a few tablespoons at a time. It should pour easily but still feel luxurious.

7. 7

   Make the chili-lime crunch: in a small bowl, toss the crushed peanuts with the red pepper flakes and the juice of the second lime. This takes 30 seconds and transforms the whole dish.

8. 8

   Ladle the soup into bowls. Top each with a generous spoonful of the chili-lime peanut crunch and a scattering of fresh cilantro.

   Tip: Leftovers keep in the fridge for up to 4 days and actually improve overnight as the flavors deepen. Reheat gently over medium-low heat, adding a splash of water to thin if needed.

• sheet pan (half-sheet (18x13 inch))
• Dutch oven (4-liter (4-quart))
• immersion blender
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.