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.
Ingredients
- 1 tablespoon peanut oil
- 4 cups orange-fleshed sweet potato (also called garnet yams), peeled, 1/2-inch-cubed (2 pounds or roughly 2 large sweet potatoes)
- 1 cup onion, diced
- 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—add enough so that the flavors “pop,” but it doesn’t taste overtly salty.)
- Garnish with chopped cilantro.
Servings: 6
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