Sweet Potato and Peanut Soup Recipe | Vegan Soup Recipes
Vegan Sweet Potato and Peanut Soup Recipe
Today I’m sharing a real nice one! It’s a delicious African soup (sadly, I don’t know which part of Africa, and I think that’s a bit of a problem, because I hate when people refer to the whole freakin continent when it’s a really huge and diverse area!). The recipe is adapted from HERE and its author is Greg McE. Anyway… give it a go, it’s really nice!
Total time: 45 min
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
3 medium tomatoes, chopped
2 (1.5 lbs, 700 g) sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 (1L) cups water
1 teaspoon salt
1/4 cup chopped, unsalted peanuts
1 pinch freshly ground pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Heat the oil in a large saucepan over medium-high heat. Saute the onion 7 minutes. Add the garlic, ginger, cumin, coriander and cinnamon and stir for 1 minute. Stir in the tomatoes, sweet potatoes and the carrot, and continue to cook and stir for about 5 minutes.
Pour water into the saucepan and add salt. Bring to a boil, reduce heat and simmer for 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend about 2 ladles of the soup with peanuts and peanut butter, until smooth. Return this mixture to your saucepan with soup, add the fresh cilantro and cook for another minute. Season with cayenne pepper and serve.