Monday, April 8, 2013

African Sweet Potato Peanut Soup

This vegetarian soup is creamy, spicy and hearty. Topped with a cilantro lime drizzle, toasted peanuts and hot red chilies this soup is to die for!


2 tablespoons coconut oil
1 large sweet potato, peeled and diced
2 carrots, peeled and diced
3 celery stalks, sliced
1 onion, sliced
2 garlic cloves, diced
2" fresh ginger, diced
1/4 cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cayenne 
1 can chickpeas
4 cups water
1/2 cup peanut butter
1/3 cup peanuts, toasted and chopped
1/3 cup fresh cilantro, chopped for garnish
1/2 hot red chili, sliced


In a dutch oven over medium high heat, heat coconut oil.

Saute sweet potato and carrots for a couple of minutes before adding the celery, onion, garlic and ginger.  Cook until tender.

Add can of tomatoes, cinnamon, cumin, turmeric and cayenne. Saute for five to ten minutes.

Add chick peas and water and bring to a boil.

Reduce heat to simmer and stir in peanut butter.  Allow to cook for 20 to 30 minutes.

While soup is cooking prepare cilantro drizzle (recipe follows).

Serve into bowls and top with toasted peanuts, cilantro drizzle and hot red chilies.

Cilantro Drizzle


1/4 cup cilantro
1 green onion
1/2 lime, juiced
1/4 hot red chili


Combine all ingredients in a tall container and blend using a immersion blender.

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