I’d had this recipe bookmarked for ages and never got around to trying it out. It finally snuck its way into my meal plan this week and I made it tonight. It turned out pretty well, but I have to admit, the taste was very similar to the sweet potato & coconut soup I make quite regularly. I guess that would be because the ingredients are so similar. Either way, I enjoyed it So did the boys. They ate it all and asked for seconds. Can’t complain!
African Sweet Potato and Peanut Soup
1 tbsp canola oil
1 large sweet onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 cloves garlic, minced
2 tsp fresh ginger, minced
1 can crushed tomatoes
2 medium-sized sweet potatoes, cut into chunks
2 carrots, peeled and diced
4 cups chicken broth
1/4 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/8 tsp ground black pepper
1/2 cup natural peanut butter
2 tbsps brown sugar
Salt to taste
Cilantro & peanuts for garnish.
Heat oil in a stock pot over medium heat. Add onion, bell pepper, ginger and garlic and cook for about 5 minutes. Add tomatoes, carrots, sweet potato and broth.
Bring to a boil then lower heat to a simmer and cover. Cook for about 30 minutes until sweet potatoes and carrots are soft.
Remove from heat, stir in peanut butter, brown sugar. Stir.
Using your immersion blender (or blender) blend until the soup is almost smooth. Top with cilantro and fresh peanuts as garnish.
As you can tell, I had no peanuts. They’d mysteriously disappeared from the pantry…