African Sweet Potato Soup

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Ingredients:
1 small onion - chopped
2 garlic cloves - minced
1 teaspoon canola oil
1 quart chicken stock
1 sweet potato (or yam depending on where you live) - peeled and cubed
1 potato - skin on, cubed
1 can diced tomatoes (15oz)
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon curry powder
1/4 teaspoon cayenne
1 teaspoon sea (or kosher) salt.
1/4 cup chunky peanut butter.

Directions:

1. Sauté the onion and garlic in the canola oil.
   
2. Add the chicken stock, sweet potato, potato, diced tomatoes, spices and peanut butter.
   
3. Simmer 10-12 minutes.  (You can end the cooking here or proceed to step 4)
   
4. (This is where it exploded on me. The consistency didn't look right and I knew my kids would not eat sweet potatoes looking the way they did.)Take 1/3 to 1/2 of the soup and blend in a blender. May also work if you have a potato masher to mash the potatoes and give the soup a thicker consistency. Mix with remaining soup.

Serve with whole wheat rolls and a salad.
Serves 3 as is. I added 2 extra cups of water to make enough for my family of 4 and have enough for lunch leftovers. Even with wasting about 3 cups due to blender failure, there was still plenty and it's very filling. Blending it creates a thicker consistency.

Leave a Comment Mouthwatering Monday, recipes, soup