Sweet and Spicy Peanut Soup

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Chef TanyaW
Contributor
“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.”