This vibrant soup features sweet potato in a luxurious broth enriched with peanut butter. For added texture, flavor, and nutrients, add one cup of cooked dark red kidney beans and three to four cups of raw baby spinach shortly before serving time.
What you need:
1 tablespoon olive oil
1 large yellow onion, chopped
1 garlic clove, minced
1 chile, seeded and minced (optional)
2 cups sweet potatoes, peeled, diced 1/4-inch
4 cups vegetable broth
1 14.5-ounce can diced tomatoes, undrained
1/3 cup peanut butter
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1/4 cup chopped peanuts
What you do:
- In a large pot over medium heat, heat olive oil. Add onion, cover, and cook until softened, about 5 minutes. Add garlic and chile if using and cook 2 minutes longer. Add sweet potatoes, broth, and tomatoes, and cook until potatoes are tender, about 30 minutes.
- Ladle about 1/2 cup of the hot broth into a small bowl. Add peanut butter and stir until smooth. Stir peanut butter mixture into the soup along with the cayenne, and salt and pepper to taste. Serve hot, garnished with chopped peanuts.