Strangely enough, peanuts and sweet potatoes make a great pair. Pair the warm fall hues of this sweet potato soup with the crisp, bright flavors of our Fennel and Granny Smith Salad with Blue Cheese.
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
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
Serves 6
