Sweet Potato Peanut Soup Recipes

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.

Steps:

• Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
• *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Heat two TBL oil in a large saucepan over medium heat.
• Add chopped onion; season with pepper and salt.
• Cook onion until tender (8-10 minutes).
• Stir in garlic and ginger; cook one more minute.
• Add cumin, cayenne, and cinnamon; stir until blended.
• Add the sweet potatoes into the pot.
• Stir in the crushed tomatoes, creamy peanut butter, and water.
• Add cilantro and crushed peanuts.
• Bring to a boil, then reduce and simmer, covered, until sweet potatoes are tender (about 25 minutes).
• Add more salt or pepper, to taste.

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.

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.