Sweet Potato and Peanut Soup (Low FODMAP, Gluten Free, Dairy Free)
- 450 grams sweet potato
- 100 grams roasted capsicum check for high FODMAP ingredients
- 1/2 cup peanut butter
- 1 can coconut milk
- 1 cup water
- 1 tbsp paprika
- salt & pepper to taste
In an oven heated to 180C, bake the sweet potato with the skin on. Pierce the skin in a few places with a knife before baking.
When the sweet potato is tender, leave it aside to cool.
Once cool, peel the sweet potato and split it into pieces with a fork.
Place the sweet potato in a large sauce pan with remaining ingredients.
Bring the mixture to a simmer and cook for around 15 minutes or until the sweet potato is completely soft.
Take the soup off the heat, and once cooled to room temperature, use a stick blender to blend until smooth.