 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
A North African inspired soup with paprika and peanut butter. Perfect for a cool night. Prep time includes baking the sweet potatoes. Ingredients:
2 large sweet potatoes |
6 teaspoons olive oil |
1 yellow onion, diced |
4 cups vegetable broth |
2 tablespoons light brown sugar |
1/2 cup creamy peanut butter |
2 teaspoons paprika |
1/4 teaspoon cayenne |
1 cup cream |
1 teaspoon lime juice |
1/4 cup fresh cilantro, for garnish |
salt, to taste |
2 tablespoons peanuts, chopped |
Directions:
1. Preheat oven to 400°F Line a baking pan with tinfoil. Brush the outsides of the sweet potatoes with 2 tsp olive oil. Roast 40-45 minutes or until tender. Cool. Scoop out the flesh and discard the skin.
2. In a large pot over medium heat, sauté onion in remaining 4 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potato flesh and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, sweet paprika, and cayenne pepper. Cook 7-8 minutes. Turn off heat, and let cool 5-10 minutes.
3. Working in batches, puree the soup in a blender until smooth.
4. Return puree to the pot over low heat. Add the cream, lime juice, and cilantro. Stir occasionally until the soup is thoroughly heated, 8-10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more broth until desired consistency is reached.
5. Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.
|
|