WEST AFRICAN SWEET POTATO AND PEANUT SOUP

West African Sweet Potato and Peanut Soup image

Number Of Ingredients 13

2 tablespoons Butter (unsalted)
1 Onion - medium size, minced
1 teaspoon Brown sugar (light)
1 teaspoon Salt
1 tablespoon Garlic cloves - minced or pressed through garlic press
1/2 teaspoon Coriander (ground)
1/4 teaspoon Cayenne Pepper
3-1/2 cups Broth - low-sodium chicken or vegetable
2 cups Water
2 pounds Sweet Potatoes (about 3 medium) - peeled, quartered lengthwise, thinly sliced
3 tablespoons Peanut Butter
1 dash Black Pepper (freshly ground)
1 tablespoon Cilantro leaves (fresh, minced)

Steps:

In large Dutch oven, melt butter over medium-high heat.
Add onion, brown sugar and 1 teaspoon salt.
Cook, stirring frequently, until the onion is softened - 5-7 minutes
Stir in garlic, coriander and cayenne and cook until fragrant - about 30 seconds
Add broth, water, sweet potatoes and peanut butter
Bring to boil over high heat
Reduce the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife - 25-30 minutes
Working in batches, use a blender or food processor to puree the soup until smooth, then return it to a clean saucepan.
(At this point, the soup can be refrigerated up to two days)
Reheat over medium-low heat.