West African Sweet Potato and Peanut Soup

From the  Gapers Block team of Sharon Bautista, Cinnamon Cooper, Cliff Etters, Andrew Huff, Robyn Nisi, and Shanna Quinn

Serves 4

[Ed: This is from The Everything Cast-Iron Cookbook, by Cinnamon Cooper, due out this summer. It has a hearty peanut flavor and a crazy texture, like pumpkin pie filling only … if, you know, pumpkin pie was made from sweet potato and peanuts!]

Ingredients

1 tablespoon olive oil

1 large white onion, chopped

6 cloves garlic, minced

3 carrots, chopped

2 large sweet potatoes, peeled and cubed

1 teaspoon salt

1 teaspoon cumin

1 teaspoon thyme

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/2–1 teaspoon hot sauce

ground black pepper to taste

1 15-ounce can diced tomatoes

6 cups vegetable or chicken broth (use vegetable if you want a vegan-friendly soup)

1/2 cup peanut butter

1 diced scallion

Preparation

Place a large pot over medium heat. Once it is warmed, add the oil and the onions. Cook for 5–7 minutes. Add the garlic and cook for 1 minute. Add the carrots, sweet potatoes, and the spices and stir thoroughly. Cook for 5 minutes and add a little broth if necessary to keep the vegetables from sticking.

Increase the heat to medium-high and add the can of tomatoes and the broth. Stir the bottom of the pan. Bring to a boil. Reduce the heat to low and let the vegetables simmer for 25–30 minutes. Use a stick blender or potato masher to break up the potato chunks and make smooth.

Increase the heat to medium and stir in the peanut butter. Cook for 5 minutes until the peanut butter is thoroughly combined and warmed. Serve over rice with a sprinkle of scallion for garnish.

Tags: Cinnamon Cooper, Gapers Block, The Everything Cast-Iron Cookbook, West African Sweet Potato and Peanut Soup