How to cook
Finely chop the garlic cloves and add them as well.
Cook the cumin seeds in a dry pan slightly and not for too long. Transfer into a mortar and finely crush the cumin. Add to the soup. When the lentil is cooked, remove the pan from the heat. Blend the soup until smooth and add the heavy cream and butter. Season with a teaspoon of white pepper and curry and stir.
Heat some oil in a pan and add the roasted peanuts. Season with a teaspoon of spicy chili and a tablespoon of smoked paprika. Fry the nuts for a little while and transfer them into a bowl.
Garnish the red lentil and sweet potato cream soup with the spicy peanuts and serve.