Sweet Potato and Peanut Soup
In the United States sweet potatoes are often a side dish, but in many West African countries they’re a main dish. Peanuts are used in many savory dishes and go well with sweet potatoes.
Serves: 6Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy
Serves: 6
Ingredients
- 1 Tbsp. olive oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 3 carrots, chopped
- 2 large sweet potatoes, peeled and cubed
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- ½ tsp. ground turmeric
- ¼ tsp. ground cinnamon
- ½–1 tsp. hot sauce
- Ground black pepper to taste
- 1 can (15 oz.) diced tomatoes
- 6 cups vegetable broth
- ½ cup peanut butter
- 1 diced scallion
Directions
- Place a large pot over medium heat. Once it is warmed, add the oil and the onions. Cook for 5–7 minutes. Add the garlic and cook for 1 minute. Add the carrots, sweet potatoes, and the spices and stir thoroughly. Cook for 5 minutes and add a little broth if necessary to keep the vegetables from sticking.
- Increase the heat to medium-high and add the can of tomatoes and the broth. Stir the bottom of the pan. Bring to a boil. Reduce the heat to low and let the vegetables simmer for 25–30 minutes. Use a stick blender or potato masher to break up the potato chunks and make smooth.
- Increase the heat to medium and stir in the peanut butter. Cook for 5 minutes until the peanut butter is thoroughly combined and warmed. Serve with a sprinkle of scallion for garnish.
Amount per serving | |
---|---|
Calories | 260 |
Total Fat | 14g |
Saturated Fat | 3g |
Cholesterol | 0mg |
Sodium | 1340mg |
Total Carbohydrate | 26g |
Dietary Fiber | 6g |
Sugars | 10g |
Protein | 10g |
Recipe Information
Serves: 6
Ingredients
- 1 Tbsp. olive oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 3 carrots, chopped
- 2 large sweet potatoes, peeled and cubed
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- ½ tsp. ground turmeric
- ¼ tsp. ground cinnamon
- ½–1 tsp. hot sauce
- Ground black pepper to taste
- 1 can (15 oz.) diced tomatoes
- 6 cups vegetable broth
- ½ cup peanut butter
- 1 diced scallion
Directions
- Place a large pot over medium heat. Once it is warmed, add the oil and the onions. Cook for 5–7 minutes. Add the garlic and cook for 1 minute. Add the carrots, sweet potatoes, and the spices and stir thoroughly. Cook for 5 minutes and add a little broth if necessary to keep the vegetables from sticking.
- Increase the heat to medium-high and add the can of tomatoes and the broth. Stir the bottom of the pan. Bring to a boil. Reduce the heat to low and let the vegetables simmer for 25–30 minutes. Use a stick blender or potato masher to break up the potato chunks and make smooth.
- Increase the heat to medium and stir in the peanut butter. Cook for 5 minutes until the peanut butter is thoroughly combined and warmed. Serve with a sprinkle of scallion for garnish.
Nutrition Information
Amount per serving | |
---|---|
Calories | 260 |
Total Fat | 14g |
Saturated Fat | 3g |
Cholesterol | 0mg |
Sodium | 1340mg |
Total Carbohydrate | 26g |
Dietary Fiber | 6g |
Sugars | 10g |
Protein | 10g |