Sweet Potato Soup

A North African inspired soup with paprika and peanut butter. Perfect for a cool night. Prep time includes baking the sweet potatoes.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  large sweet potatoes
• 6  teaspoons olive oil
• 1  yellow onion, diced
• 4  cups vegetable broth
• 2  tablespoons light brown sugar
• 1⁄2 cup creamy peanut butter
• 2  teaspoons paprika
• 1⁄4 teaspoon cayenne
• 1  cup  cream
• 1  teaspoon lime juice
• 1⁄4 cup fresh cilantro, for garnish
•  salt, to taste
• 2  tablespoons peanuts, chopped

Directions

1. Preheat oven to 400°F Line a baking pan with tinfoil. Brush the outsides of the sweet potatoes with 2 tsp olive oil. Roast 40-45 minutes or until tender. Cool. Scoop out the flesh and discard the skin.
2. In a large pot over medium heat, sauté onion in remaining 4 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potato flesh and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, sweet paprika, and cayenne pepper. Cook 7-8 minutes. Turn off heat, and let cool 5-10 minutes.
3. Working in batches, puree the soup in a blender until smooth.
4. Return puree to the pot over low heat. Add the cream, lime juice, and cilantro. Stir occasionally until the soup is thoroughly heated, 8-10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more broth until desired consistency is reached.
5. Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.