Serves 6
55 min
African-Inspired Sweet Potato and Peanut Soup
Recipe GLPR8e10e4b31c63ab
A warming, aromatic soup blending roasted sweet potatoes with creamy peanut butter, warm spices, and a bright citrus finish. This African-inspired dish combines earthy flavors with the richness of peanuts and a touch of heat from cayenne pepper, finished with fresh cilantro and lime juice.
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Ingredients
2 large orange sweet potatoes, scrubbed
6 teaspoons olive oil, divided
1 yellow onion, diced
4 cups low-sodium vegetable broth
2 tablespoons light brown sugar
1/2 cup creamy salted peanut butter
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 cup heavy cream
1¼ teaspoon Juice of 1/2 lime, about 1 to 1.5 teaspoons
1/4 cup fresh chopped cilantro, plus extra for garnish
Sea salt, to taste
2 tablespoons chopped salted peanuts, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Halve the sweet potatoes lengthwise and brush the cut sides with 3 teaspoons of olive oil. Place them cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is very tender when pierced with a fork.
While the sweet potatoes roast, heat the remaining 3 teaspoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
Pour the vegetable broth into the pot with the onion. Stir in the brown sugar, paprika, and cayenne pepper. Bring to a simmer and cook for 5 minutes to allow the spices to bloom.
Once the sweet potatoes are fully cooked and cooled slightly, scoop the soft flesh away from the skin and add it to the pot with the broth mixture.
In a small bowl, whisk together the peanut butter with about 1/2 cup of the warm broth from the pot until smooth and well combined. Pour this mixture back into the pot and stir thoroughly to distribute evenly throughout the soup.
Simmer the soup for 5-10 minutes, stirring occasionally, to allow all flavors to meld together. Blend the soup using an immersion blender until your desired consistency is reached—smooth and creamy, or slightly textured if preferred.
Stir in the heavy cream and fresh cilantro, then add the lime juice. Season with sea salt to taste. Gently heat through without boiling.
Ladle the soup into serving bowls and garnish with additional fresh cilantro and chopped salted peanuts if desired. Serve hot.
