Instructions
Follow the steps and taste along the way.
Prepare the sweet potatoes
Preheat the oven to 220 °C. Peel the sweet potatoes and cut them into approximately 2 cm cubes. Spread them on a baking sheet and toss with 10 ml of olive oil.
Roast the sweet potatoes
Roast for 25 to 30 minutes at 220 °C, turning the cubes halfway through. They are ready when tender and lightly golden in places around the edges.
Cook the onion and spices
While the sweet potatoes roast, heat the remaining 10 ml of oil in a pot. Add the finely chopped onion and cook, stirring occasionally, for 6 to 7 minutes, until softened and beginning to turn golden. Add the pressed garlic, cumin, and smoked paprika; stir for another 30 seconds.
Simmer briefly
Add the roasted sweet potatoes and vegetable stock to the pot. Bring to a gentle simmer and cook for 5 minutes to let the flavors come together.
Blend and season
Remove the pot from the heat. Add the peanut butter and blend the soup until smooth. Stir in the orange juice, apple cider vinegar, salt, and black pepper. Taste; it should be gently sweet, salty, and pleasantly tangy.
Serve
Warm the soup briefly, but do not let it boil vigorously. Divide among four bowls and sprinkle with finely chopped coriander.
