Ingredients

The following ingredients have 4 Servings
  • 1½ lb. sweet potatoes ((peeled))
  • 1 tbsp. oil
  • 1 cup yellow onion ((chopped))
  • 3 medium garlic cloves ((minced))
  • 1 inch fresh ginger ((peeled and grated))
  • ½ tsp. ground cinnamon
  • 1 tsp. ground cumin
  • ⅕ tsp. cayenne pepper
  • 2¾ cups chicken stock
  • 2 tbsp. tomato passata
  • 1 tsp. salt
  • 1 cup coconut milk
  • ½ cup natural peanut butter
  • a few chopped peanuts for garnish ((optional))

Instruction

  • Peel sweet potatoes and cut into large chunks; set aside.
  • Heat the olive oil in a large soup pot over medium heat. Sauté onion until soft and light golden brown, about 5 minutes. Add garlic and ginger and sauté a few minutes more; add cinnamon, cumin and cayenne pepper; mix well.
  • Add chicken stock or water, then add tomato puree, salt and sweet potatoes. Bring to a boil, then reduce heat and simmer until sweet potatoes are soft, approximately 20 minutes.
  • Remove from heat. Using an immersion blender, blend soup until smooth.
  • Whisk in peanut butter and coconut until smooth.
  • Cook again over medium heat until heated through. Adjust seasoning, to taste.
  • You can garnish with a few peanuts.