Sweet Potato And Peanut Soup Food

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil, and saute onions in a heavy-based stockpot.
• Add garlic and cumin, and stir-fry 30 seconds over medium heat.
• Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
• Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add peanut butter and chili sauce, and mix into the soup thoroughly.
• Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
• Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
• Serve immediately, garnished with chopped peanuts and chives or cilantro.

SWEET POTATO-PEANUT SOUP

Steps:

• 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.

NUTTY SWEET POTATO SOUP

Steps:

• Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
• *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SWEET AND SPICY PEANUT SOUP

Steps:

• 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!

SWEET POTATO PEANUT BISQUE

Steps:

• Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool.
• Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes.
• Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
• Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
• Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
• Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
• Serve topped with cilantro, parsley, and peanuts.