It’s cold and rainy out. Unseasonably so! Instead of firing up a grill on the patio we are inside hankering for soup. This recipe is a combination of a half dozen sweet potato soups I found online. Sweet potatoes are great but I was really not in the mood for something sweet. This soup has the serious kick I was looking for.
INGREDIENTS
2 tablespoons vegetable oil (peanut oil if you have it)
1 large onion, diced into 1/2-inch pieces
3 cloves garlic, peeled and minced
1 two-inch knob of ginger, minced
2 jalapeno peppers, seeded and minced (wearing plastic gloves is recommended for this)
2 large sweet potatoes, diced into 1/2 inch pieces
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground turmeric
1 14.5-ounce can diced tomatoes (I would have used 2 large fresh tomatoes, peeled, seeded and chopped but it’s still May!)
4 to 6 cups of vegetable broth
1/2 cup natural smooth or chunky peanut butter (made from ground peanuts only with a hint of salt)
Salt and pepper to taste
1 bunch of cilantro, leaves chopped
DIRECTIONS