African Sweet Potato Soup

1 T vegetable oil

1 large onion, chopped

2 cloves garlic, minced

1 ½ tsp ground cumin

2 tsp minced fresh ginger root

½ tsp ground cinnamon

1 ½ tsp ground coriander

1 pinch ground cloves

3 medium tomatoes, chopped

1 ½ pounds sweet potatoes, peeled and chopped

1 carrot, peeled and chopped

4 ½ cups water or veggie broth (or a combination of both)

1 tsp salt (if you’re avoiding salt, just increase all the herbs a bit; you’ll hardly miss it!)

½ tsp cayenne pepper if you like a kick

2 T creamy peanut butter

1 bunch chopped fresh cilantro for garnish

Sour cream for garnish

 

Heat the oil in a large saucepan over medium-high heat. Sauté the onion until lightly browned (about 10 minutes). Add the garlic and sauté just a bit longer (you want to put the garlic in after the onion because it can get a little too brown and sticky if cooked too long). 

 

Mix in the cumin, ginger root, cinnamon, coriander, and cloves. (I always like to add the spices at this point when I’m cooking. Not only does it make the house smell great, but it also improves the flavor!). 

 

Then, once the spices have “opened up” (30 seconds should do it), stir in the tomatoes, sweet potatoes, and carrots. Cook until everything is warm. 

 

Then add the water/broth mixture, and cook over medium/high until it just starts to simmer (about 15 minutes or so)

 

Then, pour the soup into a food processor and blend it (careful, of course, it’s hot!). Or if you like a chunkier soup and are like me and don’t like mess or clean up, you can use a potato masher to mash everything up into small bits. If you used the food processor, pour the soup back into the pan. Add the cayenne (if you’re using it) and peanut butter and cook until heated through.

 

Warm through and then garnish with cilantro and sour cream, and serve!