I recently stumbled upon a wonderful recipe book by Sarah Raven – the Good Good Food recipe book.
It’s one of those books that as I start to browse through I find more and more temptation as I turn the pages. I’ve started to add in small sticky notes to mark the pages that appeal to my taste buds and it’s beginning to look like a hedgehog having a ‘bad hair day’ – there are moments when I wonder whether it would make more sense, and involve fewer sticky notes, to mark the pages of recipes that I’m not tempted by!
It was a lovely bright, frosty day yesterday and it felt like the perfect weather for a warming soup with fresh bread, so after a riffle through the sticky notes I found the recipe I was looking for ….
Sweet potato, carrot and peanut butter soup
After a bit of a flurry and hasty trip to my local Co-op store (as I lined up all of the ingredients I found I was missing the coconut milk) the cooking commenced.
And the verdict is … it’s delicious!
We had seconds and thirds.
It is surprisingly filling and the various flavours meld together (I’ve never put peanut butter and coconut milk into a soup recipe before). The ginger and chilli give it a lovely warming kick without it being too ‘spicy hot’.
We munched it with some warm focaccia (thank you bread-maker!) and it is on its way to being one of our favourite winter warmer recipes.
This would also make wonderful warming snack while out and about carried in a flask.
This flavoursome recipe can be found in the Good Good Food book itself and also on the Cooked website:
or on the Sarah Raven website (although this version uses olive oil whereas the recipe I used has rapeseed oil instead – I’m sure it will be equally delicious though!)