At Roxanne's request
This is a sweet potato soup recipe from one of my favorite cookbooks, Vegetarian Planet by Didi Emmons. I didn't get around to trying it for a while, because I thought the combination of ingredients might not work. It is, however, quite good.
Note: you can double this if you want; I've halved it from the original because D doesn't like sweet potatoes, so I just make it for one.
African Tomato and Peanut Soup
1 tbsp canola oil
1 medium onion, chopped
1 garlic clove, minced
2 tsp minced fresh ginger
3/4 tsp ground cumin seeds
3/4 tsp ground coriander seeds
1/4 tsp ground cinnamon
1 pinch ground cloves
1 tomato
1 large sweet potato, peeled and coarsely chopped
1 carrot, coarsely chopped
2 1/4 c water
1/2 t salt
1 pinch cayenne
1/8 dry-roasted, unsalted peanuts
1 tbsp peanut butter
1. In a large saucepan or small stockpot, heat the oil over med heat. Add the onion and cook, stirring occasionally, for 10 min or until the onion browns around the edges. Add the garlic, ginger and spices (but not the cayenne), and cook for 3 more min, stirring often.
2. Add the tomato, sweet potato and carrot, and cook for 5 min.
3. Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the soup for 30 min.
4. With a food processor or blender, blend the soup (in batches, if necessary) almost to a puree. Taste, and add the cayenne. Add the peanuts and peanut butter, and whisk until the peanut butter is fully incorporated.
5. To serve, reheat the soup, and ladle it into bowls.
I usually don't reheat the soup, but if you like it steaming hot, you might want to. There is also an optional cilantro garnish that I never bother with :)
Note: you can double this if you want; I've halved it from the original because D doesn't like sweet potatoes, so I just make it for one.
African Tomato and Peanut Soup
1 tbsp canola oil
1 medium onion, chopped
1 garlic clove, minced
2 tsp minced fresh ginger
3/4 tsp ground cumin seeds
3/4 tsp ground coriander seeds
1/4 tsp ground cinnamon
1 pinch ground cloves
1 tomato
1 large sweet potato, peeled and coarsely chopped
1 carrot, coarsely chopped
2 1/4 c water
1/2 t salt
1 pinch cayenne
1/8 dry-roasted, unsalted peanuts
1 tbsp peanut butter
1. In a large saucepan or small stockpot, heat the oil over med heat. Add the onion and cook, stirring occasionally, for 10 min or until the onion browns around the edges. Add the garlic, ginger and spices (but not the cayenne), and cook for 3 more min, stirring often.
2. Add the tomato, sweet potato and carrot, and cook for 5 min.
3. Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the soup for 30 min.
4. With a food processor or blender, blend the soup (in batches, if necessary) almost to a puree. Taste, and add the cayenne. Add the peanuts and peanut butter, and whisk until the peanut butter is fully incorporated.
5. To serve, reheat the soup, and ladle it into bowls.
I usually don't reheat the soup, but if you like it steaming hot, you might want to. There is also an optional cilantro garnish that I never bother with :)
Comments
It sounds yummy. I'll tell you how it goes over with the fam.
a couple exceptions: i didn't halve the oil - that stays the same. and the original recipe calls for 3 tomatoes (i cut it down to 1 because 1 1/2 is silly ;)
Oh, mmm... now I'm hungry.