African Peanut Soup
Prep Time
15 minutes
Prep Notes
Free of: wheat/gluten, dairy, corn, soy, eggs.
Tip: Save time and purchase as many veggies from the store that are already cut, chopped, sliced, etc.
Cooking Time
45 minutes
Yields
6 servings
Ingredients
1 Tbsp extra virgin, unrefined coconut oil
4 cloves garlic, peeled and minced
1 inch fresh ginger, peeled and grated
2 medium sweet potatoes, large dice
1 medium yellow onion, small dice
1 tsp ground cumin
1/4 tsp crushed red pepper
6 Roma tomatoes
1/2 cup natural creamy peanut butter
6 cups vegetable broth
3 cups mixed organic greens (baby kale, baby spinach, baby collard greens, etc)
1/4 bunch cilantro, chopped, for garnish (optional)
1 cup crushed peanuts
Directions
Preheat oven to 425 degrees F.
Cut tomatoes in quarters and place on a baking sheet lined with a silicone baking mat or parchment paper. Drizzle tomatoes with extra virgin olive oil, and lightly sprinkle salt and pepper on them. Place in oven for 15 minutes, until soft and lightly roasted. Remove from oven and set aside.
Peel and grate the ginger using a zester. Mince the garlic. Sauté the ginger and garlic in coconut oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.
Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potatoes (1/2 inch cubes), add them to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potatoes take on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.
Add the roasted tomatoes and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the tomato-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup, or use an immersion blender to lightly puree the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).
Add the fresh mixed greens to the soup so that they wilt into the soup.
Serve the soup hot with a few cilantro leaves and crushed peanuts, if desired.