16 November 2010

African Sweet Potato and Peanut Soup

I've been trying to use up items in my pantry.  For some reason, despite this year's harvest of 100+ sweet potatoes, I had 2 cans of puree in the pantry.  I found this recipe online and modified it to what I had on hand.  We were pleasantly surprised with the warm earthy flavors.  I served it with some crusty homemade bread.

African Sweet Potato and Peanut Soup
Adapted from All Recipes

1/8 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 pinch ground cloves
1 can chopped tomatoes
2 cans sweet potatoes puree
1 carrot, peeled and chopped
1 cup dry white wine
3 cups water
1 teaspoon salt
2 tablespoons creamy peanut butter


1. In a large pot, mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2.Pour wine and water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3.Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanut butter, return to heat and simmer until heated through.