I love an excuse for a good pot of soup – and this one sounded heavenly. My jazzercise instructor, Julie, told us (while we were huffing and puffing) that she was making it for dinner. My guess is if you can talk while jazzercizing, you are qualified to be the instructor. That will never be me.
She’s so cute – not a sweat bead about her.
Fabulous, Julie – it’s a keeper! I crushed some peanuts for the top to please my Man-in-Plaid. He eats peanuts like I eat…M&M’s, with or w/o peanuts.
I used a mandolin to slice the potatoes so they cooked faster than the suggested time. Zip Zip with my prized immersion blender and voila, I’m in West Africa. Delish!
The red cayenne pepper added its own zip – Ivon and Danny would’ve liked even more.
Picked up this sweet tool at Mission Thrift. I thought it might be craft scissors, but a frequent knife-buying customer set me straight: it slices fresh herbs. So glad since I’m craft-impaired. Nifty.
Rest easy. You really only need a pot and a knife to make this soup–don’t worry about the fancy tools – although Mother’s Day is coming.
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 1 teaspoon light brown sugar
- 3 medium garlic cloves, minced
- ½ teaspoon ground coriander
- ⅛-1/4 teaspoon cayenne pepper
- 3½ 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, creamy or nutty
- Ground black pepper
- 1 tablespoon minced fresh cilantro leaves
- Melt the butter in a large Dutch oven over medium-high heat.
- Add the onion, brown sugar and 1 teaspoon salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes.
- Stir in the garlic, coriander and cayenne and cook until fragrant, about 30 seconds.
- Add the broth, water, sweet potatoes, and peanut butter.
- Bring to a boil over high heat.
- Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.
- Working in batches, puree the soup in a blender or food processor (place a thick kitchen towel and your hand firmly over the closed lid to prevent disaster) until smooth and then return to a clean saucepan.
- Season with salt and pepper to taste, stir in the cilantro and serve.