This is the recipe for a yummy sweet potato and peanut butter soup. Sweet potato is an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. It is also a good source of potassium, fibre, niacin, vitamins B1, B2 and B3, and phosphorus.
The quantities in the recipe serve 2 to 3 people. The soup is ready in 45 minutes.
- 1 tablespoon of olive oil
- 4 cups of sweet potato, peeled and diced
- ½ small onion, peeled and roughly chopped
- 2 garlic cloves, peeled and chopped
- 1 teaspoon of ground ginger
- ½ teaspoon of crushed Cayenne pepper
- Salt and pepper
- 5 cups of water
- ¼ cup of smooth peanut butter
In a large saucepan over high heat, add the olive oil, sweet potato, onion and garlic cloves. Stirring often, cook for a few minutes until the onion is soft and translucent.
Stir in the ground ginger and Cayenne pepper, and season with salt and pepper to taste.
Cover with 5 cups of water. Bring to a boil, reduce the heat, and simmer covered for about 20 minutes until the sweet potato is soft.
Blend the soup with a stick blender – or a blender/food processor (bring back the soup to the cooking pot after blending). Stir in the peanut butter. Taste the soup and add more pepper and salt if needed. Cook a few minutes more until the soup is slightly thicker and hot through, and serve.