640- Carrot and Sweet Potato Thai Soup / حساء الجزر والبطاطس التايلاندي
4 Kiri cheese portions
2 medium carrots, peeled and cut into pieces
2 medium sweet potatoes, peeled and cut into pieces
1 medium onion, cut into pieces
2 garlic cloves, chopped
3 tablespoons olive oil
1 teaspoon freshly grated ginger
1 teaspoon salt, to taste
2 teaspoon curry
1 teaspoon pepper, to taste
100 milliliters (1/2 cup) coconut milk
2 teaspoons peanut butter
1 liter (4 cups) of water
1- Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, ginger and salt and mix. Cook for 3 minutes.
2- Add the carrots, sweet potatoes, curry and pepper. Mix and cover with water.
3- Bring the water to a boil, cover the pan and cook for 25 minutes until the vegetables are tender.
4- Drain the vegetables and keep the cooking water, place them in a bowl, add the portions of Kiri cheese, coconut milk and peanut butter and mix with a blender until you get a smooth texture.
5- Add the cooking water little by little while mixing until you get the desired consistency.
6- Put back in the saucepan, bring to a boil for 2 minutes and serve immediately.