African Sweet Potato Peanut Soup (makes 8 servings)

African Sweet Potato Peanut Soup (makes 8 servings)

This filling and flavorful soup is very easy to make and great to keep on hand for easy meals. Peanuts are very popular in African cuisine. I’m a sucker for peanut butter as a wild card.

½ cup water or broth

1 heaping tablespoon red Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)

½ teaspoon cinnamon

1 medium red onion, peeled, diced

4 cloves garlic, minced

¼ large jalapeno, seeded and minced. 

1 medium sweet potato or yam, peeled, diced

1 large sweet bell pepper, cored, seeded, diced

1 ½ cups cooked black-eyed peas (1 can), rinsed, drained

1 ½ cups white beans (one can), rinsed, drained

1 ½ cups black beans (one cal), rinsed, drained

4 cups vegetable broth

1/2 cup 100% natural peanut butter melted with 1/2 cup boiled hot water 

1/2 teaspoon crushed hot red pepper flakes, or more, to taste (optional – for added zip!) 

2 tablespoons chopped fresh cilantro

Juice from 1 big juicy lime

2-3 teaspoons organic brown sugar or raw agave nectar, to taste

Sea salt and black pepper, to taste

For garnish:

Chopped fresh cilantro or parsley

1. Melt the peanut butter in a medium bowl with ½ cup boiled water, stir to incorporate and set aside.
2. Heat water in large soup pot. Add the curry paste and cinnamon; stir for a minute. Add ½ cup water or broth, the onion, garlic, jalapeno, sweet potato and sweet bell pepper. Stir, cover and cook the veggies on medium-low for 5-7 minutes, until softened (don’t burn). 
3. Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes (if using) and cilantro.
4. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
5. Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.