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.
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
In a large soup pot heat oil over medium heat.
Add diced onions, minced garlic, minced ginger and minced jalapeno peppers.
Saute for 5 minutes. Don’t let it get brown.
Add sweet potatoes, cumin and turmeric and saute for another 5 minutes.
Add can of tomatoes and 4 cups of vegetable broth and peanut butter.
Simmer for 30 minutes. Remove from heat.
With an immersion (stick) blender, puree soup. If the soup is too thick for you, add more vegetable broth to your liking.
Salt and pepper to taste.
Pour into bowls and serve hot with chopped cilantro on top.
Brampton Bed and Breakfast Inn
Proud to be the Cheseapeake Bay Broad