Recipe by susie cooks
This recipe sound delicious! It is from Emeril Lagasse and his recipes always turn out great! Posted for ZWT 2006.
Top Review by Karen Elizabeth
I wish I could give this 10 stars .. Susie, this is my top 2009 recipe, its amazing. I made it at the weekend, I baked the sweet potatoes on the Saturday, and then the tomatoes earlier in the day on the Sunday. Sunday evening it was childs play to put together the rest of the soup, just as you describe. At Step 11, I didn't add the coconut milk, I let the soup cook for maybe half an hour, pureed the soup, then warmed it again in a clean pot, and at this point I added the coconut milk, allowing it to warm though. The soup was good and thick, and the coconut milk thinned it a little, while still leaving it satisfyingly hearty. The flavours and aromas of this soup are heady and overwhelming, we are all in love with it, including the girls. I had been concerned it might be too spicy for them, (it is spicy), but they really enjoyed it. We enjoyed olive bread with this. Susie, Fabulous recipe for family and friends alike, simply the best! :) Made for Aus/NZ Swap#32
- 2 large sweet potatoes (about 2 pounds)
- 4 tablespoons peanut oil
- 12 roma tomatoes, halved and seeded
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons curry powder
- 2 cups thinly sliced yellow onions
- 1 tablespoon garlic, minced
- 2 teaspoons cayenne pepper
- 2 cups smooth peanut butter
- 2 quarts chicken broth
- 10 ounces unsweetened coconut milk
Directions See How It's Made
- Preheat oven to 375 degrees.
- Lightly coat sweet potatoes with one tablespoon of the oil.
- Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
- Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
- Peel the potatoes when they are cool enough to handle.
- Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
- Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
- Add the onions and cook until soft.
- Add the garlic and cook, stirring for 30 seconds.
- Season with cayenne, then add the peanut butter and stir well.
- Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and puree in batches in a blender.