The cayenne adds a nice mild heat while the cinnamon adds warmth and depth. This is a great fall soup! From Woman's Day magazine, with a few added twists of my own.
- 2 tablespoons coconut oil (or olive oil)
- 1 onion, chopped
- salt (to taste)
- pepper (to taste)
- 4 garlic cloves, finely chopped
- 2 tablespoons ginger, freshly grated
- 2 teaspoons cumin
- 1⁄4 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 tablespoon cilantro
- 2 tablespoons peanuts, crushed
- 3 large sweet potatoes, cut into 1/2 inch pieces (1.5 pounds)
- 1⁄2 cup creamy peanut butter
- 14 ounces crushed tomatoes
- 4 cups water
- 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.