Sweet Potato and Peanut Soup
photo by DoubletheGarlic
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 tablespoon vegetable oil
- 2 lbs sweet potatoes, peeled and chopped into 1 ich pieces (the orange-fleshed variety)
- 2 large onions, peeled and chopped
- 2 cloves garlic, crushed
- 1 tablespoon ground cumin
- 8 cups chicken stock
- 1 1⁄4 cups crunchy peanut butter
- 1 tablespoon chili sauce
- 1⁄4 cup chopped peanuts
- 1⁄4 cup chopped chives (or chopped cilantro)
directions
- 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.
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Reviews
-
This was a lovely soup. I would definitely make it again. I should say, however, that I probably would've given it 4 stars if I hadn't done the following: added 2" of gingerroot and tripled the garlic. A Thai soup welcomes ginger, and I felt the ginger/extra garlic was necessary to pull the flavor up and away from the heavy peanut element of this soup. Also, I didn't have chili sauce to hand and used Thai Red Curry Paste instead. Lovely recipe! Thanks for posting it!
Tweaks
-
This was a lovely soup. I would definitely make it again. I should say, however, that I probably would've given it 4 stars if I hadn't done the following: added 2" of gingerroot and tripled the garlic. A Thai soup welcomes ginger, and I felt the ginger/extra garlic was necessary to pull the flavor up and away from the heavy peanut element of this soup. Also, I didn't have chili sauce to hand and used Thai Red Curry Paste instead. Lovely recipe! Thanks for posting it!
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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