West African Sweet Potato & Peanut Soup
Natalie
My 8-year-old buddy Jeremy claims this is the best soup he have ever had. Surprise, little buddy, it’s healthy too! This soup is incredibly rich and creamy for having absolutely no cream in it, and the flavors are bright, complex, and perfectly balanced. Make a big batch, because it keeps for three days in an airtight refrigerated container and makes great leftovers if you stir the cilantro into individual bowls instead of the pot of soup itself.
ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 1 teaspoon light brown sugar
- Salt
- 3 medium garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1/8-1/4 teaspoon cayenne pepper
- 3 1/2 cups low-sodium chicken broth
- 2 cups water
- 2 pounds sweet potatoes (about 3 medium), peeled, quartered lengthwise and sliced thin
- 3 tablespoons peanut butter
- Ground black pepper
- 1 tablespoons minced fresh cilantro leaves
See full recipe
notes
Use either crunchy or smooth peanut butter. Because the soup is pureed, it makes no difference. While any peanut butter will work well, the less sweet natural version highlights the sweet potato much better.
Source: Cook's Illustrated
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