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Discussion Starter · #1 ·
Just made this tonight to freeze and I'm having a hard time leaving it alone!
Sweet, Spicy, Thick, Hearty, Yum!

African Sweet Potato Peanut Soup
Makes about 2 1/2 quarts

2 tablespoons peanut oil
1 tablespoon curry powder
2 medium onions, sliced (about 4 cups)
2 teaspoons minced garlic
About 2 pounds sweet potatoes, peeled and cut into chunks
2 cups low-sodium veggie broth (or water)
1 (28-ounce) can whole tomatoes, drained and quartered
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
1/2 to 1 cup coconut milk

Heat 2 tablespoons of peanut oil in a 3 qt. stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, veggie broth (or water) and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
Add the salt, pepper, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 more minutes.
At this point you can use a potato masher if you want smaller sweet potatoe chunks or thicker soup.
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