West African Peanut and Sweet Potato Soup
Ingredienser
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 large sweet potatoes, peeled and diced
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 can (15 oz) crushed tomatoes
- 4 cups vegetable broth
- ½ cup creamy natural peanut butter
- ¼ cup chopped roasted peanuts (for serving)
- Fresh cilantro leaves (for serving)
fremgangsmåte
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, then cook for 3 to 4 minutes until the onion softens.
- Stir in the sweet potatoes, cumin, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to coat the potatoes with the spices.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes until the sweet potatoes are tender.
- Remove the pot from the heat and stir in the peanut butter until it fully dissolves and the soup thickens evenly.
- Return the pot to low heat and simmer for 5 more minutes, stirring occasionally. Adjust salt and pepper if needed.
- Ladle the soup into bowls and top each serving with chopped roasted peanuts and fresh cilantro.
merknader
If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. Use a natural peanut butter with no added sugar to keep the flavor balanced. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: West African
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: West African
Equipment: Large Pot, Wooden Spoon, Knife