Prep 30 mins
Cook 30 mins
This soup with African origins is a keeper. It's delicious and very rich in vegetables and nutrients! It comes from Ellie Krieger's The Food You Crave, with small modifications. I love it and it makes great leftovers. With the vegetable stock (instead of chicken), this is a vegan friendly soup. I would like to try a kid-friendly version by decreasing the cayenne pepper and ginger. I would also like to try a less processed version with fresh tomatoes instead of canned, and roasted peanuts, and a little brown sugar instead of peanut butter.
- 1 tablespoon canola oil
- 1 large onion, diced (for 2 cups)
- 1⁄2 red bell pepper, seeded and diced
- 1⁄2 yellow bell pepper, seeded and diced
- 2 carrots, diced (for about 1 1/4 cups)
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper, freshly ground
- 1 large garlic clove, minced
- 1 teaspoon ginger, peeled and grated
- 1 large sweet potato, peeled (for 2 1/2 cups)
- 6 cups chicken broth or 6 cups vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes, with juices
- 2⁄3 cup creamy peanut butter
- 2 teaspoons honey
- 1⁄2 cup green onion, sliced (for garnish)
- 1⁄2 cup peanuts, chopped (for garnish) (optional)
- Saute onion, peppers, and carrots in canola oil, stirring about every minute until veggies soften and begin to brown (about 5 minutes).
- Add cayenne, black pepper, garlic, and ginger and continue to cook 1 minute.
- Add sweet potato, broth, and tomatoes.
- Bring to boil, then lower heat and simmer 20 minutes.
- Puree soup with an immersion blender ( I leave mine a little chunky). If you don't have an immersion blender, it can be pureed in a regular blender in batches.
- Add peanut butter and honey and stir over low heat until the peanut butter is melted and well mixed.
- Serve warm.
- Garnish with green onion and peanuts (optional).