Sweet Potato and Peanut Soup
While we continue to have a very hot fall season here in Southern California, I keep longing for crisp weather because that means… SOUP TIME!
- 1 small bunch cilantro
- 2 tbsp sesame oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1½ tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp red pepper flakes
- 1 cup crushed canned tomatoes
- 1½ lb sweet potatoes, peeled and cut into 1-inch cubes
- ½ cup peanut butter
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup salted roasted peanuts
- juice of ½ lime
- red pepper flakes, to taste
Here are your Instructions:
Rinse the cilantro and shake to dry. Separate the stems from the leaves. Mince the stems and set the leaves aside.
Heat the sesame oil in a large soup pot over medium-high heat. Add the onion and cilantro stems and cook until the onions start to soften, 5-10 minutes, stirring occasionally. Stir in the garlic, ginger, cumin, coriander, cinnamon, turmeric, and red pepper flakes. Add in the tomatoes, sweet potatoes, 1¼ tsp salt, and 4½ cups water. Bring to a boil and then lower the heat to a simmer. Cook, partially covered, until the sweet potatoes are tender, about 30 minutes. Stir in the peanut butter. Season to taste with salt.
Using an immersion blender, puree the soup to desired consistency. Stir in the black beans and half of the cilantro leaves.
Chop the rest of the cilantro with the peanuts and lime juice. Ladle the soup into bowls and top with the peanut-cilantro mixture.