We love our sweet treats, but peanut butter adds SO much flavor to savory dishes too. Check out this soup, popular in West Africa, that will add warmth to your cooler days. P.S. Pair this with a sandwich! Yes, we'll be impressing our next guests.
1 cup diced red bell peppers (this adds to the color!)
1 1/2 tsp salt
1 tbls minced garlic
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
5 cups of chicken or vegetable broth
1 medium or large sweet potato, (about 1lb), cut into 1-inch cubes
Garnish
Chopped Roasted Peanuts
Chopped Fresh Cilantro
Directions
Place the olive oil in a large pot and heat over medium heat. When it is hot, add the Onions, Carrots, Bell Peppers and Salt. Sauté for 15 minutes, stirring often, or until they soften and start to brown.
Add the minced Garlic, and continue to cook for 3 to 5 minutes stirring often.
Add the Cumin, Coriander, Sweet Potato, Broth and Peanut Butter to the pot, and bring to a boil over high heat.
Once it has reached a boil reduce the heat to medium low, put on the lid, and cook for 20 minutes, or until the sweet potatoes are tender.
When the Sweet Potatoes are tender, puree the soup using an Immersion Blender, Food Processor, or Blender. (Pureeing in a blender or food processor may take a couple of batches)
Taste the soup, and adjust the Salt as needed. Serve the soup topped with Chopped Peanuts and Cilantro.
Recipe Note
You can use a different color of Bell Pepper but using a Green Bell Pepper may alter the final soup color.
Cooking Tip: If you start to notice the bottom of your pot getting brown when Sautéing, add a little bit of water and scrape with a wooden spoon.
