Spicy Peanut & Sweet Potato Soup

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
Servings: 6-8
  • 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
  1. Heat oil in a large pot over medium heat. Saute onions until translucent.
  2. 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.
  3. 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.
  4. 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.)
  5. Stir in the peanut butter until soup is smooth.
  6. Taste and adjust for salt and pepper and peanut flavor. If you want a thinner soup, add more water, stock, or tomato juice.
  7. Top with scallions or chives.

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