Toad's Kitchen

(mostly) healthy recipes for the family

African-ish Peanut and Sweet Potato Soup

Recipes for this soup have always intrigued me because they are such eclectic combinations of ingredients, all of which I love. Today, finding I had ingredients I could work with, I came up with this version πŸ™‚

2 tablespoons olive oil

2 large onions, chopped

4 cloves of garlic, minced

3 tbsp. medium curry powder (use less if your curry powder is “hot”, or to taste)

2 large orange yams, peeled and cut into 1″ chunks

4 cups vegetable broth, or low-salt chicken

1-28 oz can diced tomatoes

3/4 cup unsweetened dessicated coconut

1 teaspoon (or to taste) Asian “hot” chili-garlic condiment (or use cayenne pepper to taste)

3/4 cup *natural* peanut butter (do not use the homogenized, icky kind with icing sugar in it, use the “just peanuts” kind)

juice of one lime

1 teaspoon each salt and freshly ground black pepper

2 tbsp. chopped cilantro leaves

In large pot, heat oil and saute onions and garlic. Sprinkle curry powder over top and mix in, and fry for a couple of minutes. Add yams and fry for a couple more minutes. Add coconut, canned tomatoes (with their juice) and broth, and bring to boil. Reduce heat, cover and let simmer for 20 minutes.

Once the 20 minutes has elapsed and the yams are soft, stir in the remaining ingredients. Simmer for a few minutes to blend flavours and melt peanut butter completely into soup, and serve. Yum πŸ™‚

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