Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 to 4 garlic cloves, minced
- 1 tablespoon fresh gingerroot, minced (or 1 tsp. ground ginger)
- 2 teaspoons cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounce) crushed tomatoes (or 2 cups fresh diced tomatoes)
- 2 large (300 grams) sweet potatoes (peeled and cut into 1/2" cubes)
- 3/4 cup peanuts (roasted)
- 6 cups chicken stock (or vegetable stock)
- 1/2 cup peanut butter
- Cilantro (1/2 bunch, leaves chopped)
- Salt and freshly ground black pepper, to taste
How to Make
-
Step 1: Heat the oil in a large Dutch oven over medium heat. Sauté the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne. Sauté together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally about 5 minutes to meld the flavors.
-
Step 2: Add the stock and peanuts, bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup from the heat. Using an immersion blender, puree the soup until smooth. (You could also do this in a blender or food processor -- just be careful to blend in small batches and don't burn yourself!) Return the soup to the saucepan. Whisk in the peanut butter and chopped cilantro, season with salt and pepper and heat through.
-
Step 3:
-
Step 4: Serve and garnish with additional chopped cilantro, crushed peanuts, and/or tomatoes if you'd like.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.