West African Sweet Potato And Peanut Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
although this recipe was developed with standard sweet potatoes (called beauregards), jewel and red garnet sweet potatoes also work well. do stick to the orange-fleshed varieties; white or purple-fleshed sweet potatoes, in conjunction with the peanut butter, would blend to an unappetizing color. |
2 tablespoons unsalted butter |
1 medium onion , minced |
1 teaspoon light brown sugar |
salt |
3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon) |
1/2 teaspoon ground coriander |
1/8 to 1/4 teaspoon cayenne pepper |
3 1/2 cups low-sodium chicken broth |
2 cups water |
2 pounds sweet potatoes (about 3 medium), peeled, quartered lengthwise, and sliced thin |
3 tablespoons peanut butter |
ground black pepper |
1 tablespoon minced fresh cilantro leaves |
Directions:
1. 1. Melt the butter in a large Dutch oven over medium-high heat. Add the onion, brown sugar, and 1 teaspoon salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.
2. 2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil over high heat. Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.
3. 3. Working in batches, puree the soup in a blender (or food processor) until smooth, and then return to a clean saucepan. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.
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