As much as I mourn the passing of long, sunny days, I love that fall weather and chilly air means it’s time for stews and soups! This recipe comes courtesy of AK, and it has so many things I love: sweet potatoes peanut butter, spiciness!
I served this with a slow-roasted pork shoulder coated in this sweet/savory rub (I meant to use a peri peri spice blend, but realized that I didn’t have it a few minutes before it was time to get the meat started. Whoops!)
Spicy Peanut & Sweet Potato Soup
- 2 cups chopped onions
- 1 T. oil (recipe called for peanut or vegetable…I used olive)
- 1 t. grated fresh ginger
- 1/2 t. cayenne
- 1 c. chopped carrot
- 2 c. chopped sweet potatoes
- 4 c. vegetable (or chicken) stock or water
- 2 c. tomato juice (I only used ~1-1/3 c.)
- 1/2 to 1 c. peanut butter (to taste)
- 1 c. chopped scallions or chives
- salt and pepper
- Heat oil in a large pot over medium heat. Saute onions until translucent.
- Stir in the ginger and cayenne, and saute 10-15 seconds or until fragrant. Add the carrots and saute, stirring occasionally, for 2-3 more minutes.
- Add the sweet potatoes and the stock (or water) and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the vegetables are tender.
- Pour in the tomato juice. Using an immersion blender, blend the soup until smooth (if you don’t have an immersion blender, use a blender or a food processor…but always be careful blending hot things! No one likes exploding blenders of soup. It’s messy and painful…and then you lose your soup.)
- Stir in the peanut butter until soup is smooth.
- Taste and adjust for salt and pepper and peanut flavor. If you want a thinner soup, add more water, stock, or tomato juice.
- Top with scallions or chives.