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!]


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


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.


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One Response to “West African Sweet Potato and Peanut Soup”

  1. Gimme Some Gingko, Right Here « Punch It In! Says:

    […] West African Sweet Potato and Peanut Soup (via Soup and Bread) […]

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