(6 votes, average: 4.00 out of 5)
Loading...Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this sweet potato soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.
Ingredients
- 1 tablespoon peanut oil
- 4 cups peeled, 1/2-inch-cubed orange-fleshed sweet potato (also called garnet yams) (2 pounds or roughly 2 large sweet potatoes)
- 1 cup diced onion
- 6 cloves garlic, minced
- 1 teaspoon cumin
- ¾ teaspoon ground coriander
- Sea salt, to taste
- 4 cups vegetable broth
- 1 cup creamy peanut butter
- 2 tablespoons tomato paste
- ½ teaspoon red pepper flakes
- ¼ cup cilantro, chopped
Instructions
Heat peanut oil in a large pot over medium heat. Add sweet potato, onion, garlic, cumin, coriander and a pinch of salt. Cook for 5-10 minutes, until onions are translucent.
Pour in 2 cups broth and peanut butter and stir until smooth. Add remaining broth, tomato paste and pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, until sweet potatoes are soft, but not mushy. Season with additional salt (amount will depend on how salty your peanut butter is … you should add enough so that the flavors “pop,” but it doesn’t taste overtly salty).
Garnish with chopped cilantro.
Notes
Cook Time: 25-35 minutes
