Best Sweet Potato And Peanut Soup Recipes

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. 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.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
• Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
• Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
• Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
• Serve topped with cilantro, parsley, and peanuts.

WEST AFRICAN SWEET POTATO AND PEANUT SOUP

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.

SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil, and saute onions in a heavy-based stockpot.
• Add garlic and cumin, and stir-fry 30 seconds over medium heat.
• Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
• Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add peanut butter and chili sauce, and mix into the soup thoroughly.
• Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
• Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
• Serve immediately, garnished with chopped peanuts and chives or cilantro.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• 1 Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color. 2 Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt. 3 Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally. 4 Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine. 5 Serve topped with cilantro, parsley, and peanuts.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat.
• Saute the onion 10 minutes, until lightly browned.
• 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.
• Pour water into the saucepan, and season the mixture with salt.
• Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat.
• In a food processor or blender, blend the soup and peanuts until almost smooth.
• Season with cayenne pepper.
• Return to the saucepan.
• Whisk in the peanut butter, and cook until heated through.
• Serve warm topped with fresh cilantro.

AFRICAN SWEET POTATO SOUP WITH PEANUT BUTTER AND BLACK BEANS

Steps:

• Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
• Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
• Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
• Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

SWEET POTATO AND PEANUT SOUP

Steps:

• Melt butter in soup pot over medium heat
• add celery onion garlic and leek and cook to softened 5 minutes
• add sweet potatoes broth peanut butter and cinnamon stick, bring to a simmer and cook for 25 minutes to tender
• remove and discard stick. Puree soup (and strain if you want)
• Return to soup pot and add 1/2 cup cream over low heat. Salt to taste. Do not let boil
• Combine remaining cream with molasses, nutmeg, pinch salt. Whip to stiff peaks.
• Serve with dollop of whipped cream and garnish with chopped peanuts (optional)