African, peanut butter, soup, sweet potato
West African Sweet Potato and Peanut SoupTuesday, August 28, 2012
Recipe adopted from The New Best Recipe. [Recipe makes 4 to 6 servings].
2 tablespoons unsalted butter
1 white onion, diced
1 teaspoon light brown sugar, packed
1 teaspoon Kosher salt, and pepper to taste
3 garlic cloves, minced
1/2 teaspoon ground coriander seed
1/8 to 1/4 teaspoon cayenne pepper
3 1/2 cups low-sodium chicken broth
2 cups water
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced 3/4" thick
3 tablespoons peanut butter
(up to) 1 teaspoon Kosher salt, and pepper, to taste
Peanuts, chopped (optional)
Heat a large heavy pot (Dutch oven preferred) over medium to medium-high heat. Melt the butter and add the onion, brown sugar, salt, and pepper. Stir occasionally, and let cook for 5 to 7 minutes, or until the onion is softened. Stir in the garlic, coriander, and cayenne, until fragrant. Lastly, add the chicken broth, water, sweet potatoes, peanut butter, salt and pepper, and bring to a boil. Once boiling, reduce heat to low and let simmer while partially covered until the sweet potatoes are fully cooked (and pass the fork test).
Depending on what equipment you have on hand, use an immersion blender, food processor, or blender to achieve a smooth and uniform consistency. If needed, add any additional seasonings to taste. Garnish with peanuts and cilantro.