Add corn, peppers, stock, cayenne pepper, peanuts, and peanut butter. Bring to a boil while stirring often. Add in the rest of sweet potato and puree along with a cup of water. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. It's a classic combination of soy sauce, honey, sriracha, and a tiny bit of peanut butter to make it extra rich. BY: Marilyn Bentz-Crowley and Joan Mackie. Bring to a boil. Finally, add in the vegetable stock. Bring to a boil. To make the Spicy Sweet Potato Soup: Heat oil in a large pot over medium heat. Bring the soup to boil, then reduce the heat and simmer for 15 minutes or until the potato is soft. Peel and roughly chop the carrots and sweet potato. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release. browse 27 soup recipes with garlic, olive oil, sweet potato & peanut butter collected from the top recipe websites in the world Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. To make the soup: In a large pot, melt the coconut oil over medium heat. Bring to a boil. Whisk peanut butter into the soup, and heat through. Add the sweet potatoes, white beans, stock cube, coriander and salt + pepper, with enough water to roughly cover. The recipe suggested using home-made peanut butter, instead bought an organic brand with no additives. Peanuts and sweet potatoes are classic and filling ingredients frequently combined in delicious West African meals, just like our Baked African Sweet Potato Chicken.Adding them into a delicious Soup Recipe makes a wonderfully warming and comforting meal. When the oil shimmers, add the onions, garlic and ginger, and cook for 1 minute, until fragrant. Ladle 3 cups of the soup into a blender and process for 1 minute, or until velvety smooth. This spicy, rich soup filled with vegetables is exotic and delicious. How to make Date-Glazed Spicy Sweet Potatoes. Stir in the curry paste, and cook until fragrant. Add the tin of coconut milk then fill up with water (400ml) and add too. Place the other half in a food processor or blender along with broth and peanut butter. Add the onion and cook for 5-6 minutes, until softening. Stir in the curry paste. Place back on the stove, bring to simmer and lower heat. Reduce heat to a simmer. Add the stock. Spicy African Peanut Soup claims a new-world connection because peanuts were first cultivated in tropical zones of Peru. Bring to a boil, then reduce heat down to simmer. $9.00 - $13.00. Naturally vegan, gluten free, refined sugar free Peanut butter is one of the ingredients in this soup and with the garnish of lime yoghurt, tomato and fresh coriander, we really enjoyed the delicious combination of flavors. Heat the oil in a pan. Discard bay leaf and thyme sprig. BY: Marilyn Bentz-Crowley and Joan Mackie. Lower the heat then cook 15 min, covered, until the potatoes are soft. In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Add the peanut butter and reheat for a few minutes. Method. Spicy Sweet Potato Peanut Soup with Kale is a healthy and easy to make weeknight soup that is sure to please! 2. Stir in cilantro. 3 min.). Stir in the garlic and ginger and cook, stirring for 1 . Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil. 2. These spicy sweet potato noodles are the perfect spicy-sweet dinner - so full of flavour. Stir in the curry paste, cook another 30 seconds to 1 minute until fragrant. Add the broth, tomatoes, bay leaf, thyme and pepper. Bring to a boil while stirring often. Add the sweet potatoes, grated ginger, cumin, Cayenne pepper, and broth. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Bring to a boil, then decrease the heat to medium, cover, and simmer for 15 minutes, or until the sweet potatoes are tender. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Spicy Sweet Potato Apple Sauce Soup. Step 3. Season with cumin, chili flakes and ginger. Step 2. Step 2. Heat oil over medium in a large dutch oven. Spicy Sweet Potato Soup Winter 2002. Add the room temperature peanut butter. Heat up the oil in a large saucepan and add the onion, ginger and garlic once hot. Step 2. Purée the soup in a blender or food processor. Step 1. Whisk in peanut butter until smooth. Spicy Sweet Potato, Peanut & Kale Soup is a warm, rich, comfort seasoned with sweet curry and tumeric. Introduced into Africa by Portuguese explorers peanuts have become a staple. Instructions. Step 3. Put the soup back in the pot on the stove. 1 lg onion, chopped coarsely 2" of ginger root, minced 1 clove garlic 8 c veg stock 2 med sweet potatoes (~1lb) 3/4" cubed 1 can of tomatoes (28 oz) 8 large collard (or kale) leaves, chopped up 1/3 c natural peanut butter 2 c. whole or chopped peanuts pinch cayenne pepper Saute onion in c Add onion and garlic, and cook for about 5 minutes, until softened. Add carrots and sweet potatoes and cover with a lid for 12-14 minutes or until vegetables are tender but not mushy. Remove the pot from the heat. Add the sweet potatoes and red bell pepper and sauté on medium-high for about 5 minutes. 2 cups cooked and drained (or rinsed and drained canned) black beans (I used Black Valentine beans, a cross between black beans and kidney beans) 1 1/2 T olive oil 1 large carrot, minced 1 large onion, chopped 4. Reduce heat to medium and cover the pot. Whisk in milk, peanut butter and peanut chunks. Add the sweet potatoes, white beans, stock cube, coriander and salt + pepper, with enough water to roughly cover. This gluten free and dairy free chunky vegetable soup is made with peanut butter, ginger, tomatoes, turmeric and, of course, sweet potatoes and is the perfect combination of sweet, spicy and creamy. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender. Pour in the lime juice. Using an immersion blender, blend soup until smooth. Instructions. Use an immersion blender to process until smooth. Add the stock, bring to the boil and then simmer for about 15 minutes or until vegetables are tender. Taste and add more salt if desired. 1 cup dried black beans 1 tablespoon olive oil 1 large carrot, sliced 1 onion, chopped 2 cloves garlic, minced or crushed 1 large sweet potato (about 1 lb. Whisk in the peanut butter, and cook until heated through. Spicy Sweet Potato Medley, Spicy Sweet Potato and Chick Pea Parcels with Eggplant Sauce, Ham hock,… Ladle the soup into a blender and puree until smooth. Add turkey, peanut butter mixture, and tomatoes to Dutch oven. Cook for about 10 minutes, stirring every now and then until onions and potato are softened. Add garlic, onion and ginger and stir frequently until the onions are softened (approx. Add onion and garlic, and cook for about 5 minutes, until softened. Add 1 cup of water, vegetable broth, tomatoes,sweet potatoes, peanut butter, cumin, coriander, salt, cayenne and cinnamon. Whisk in peanut butter and coconut until smooth. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Stir in the cumin, chili flakes and salt and cook 1 minute. Stir in peanut butter and curry paste until blended. Instructions. Roast in a preheated 400F/200C oven until tender, about 40-60 minutes. Start by gently heating the olive oil in the pan on a low to medium heat, add the white pepper, turmeric and salt and let them cook in the oil for about a minute. 2. Add the sweet potatoes, grated ginger, cumin, Cayenne pepper, and broth. Recipe Ingredients: 1 tablespoon vegetable oil 1 onion, chopped 1 sweet potato . 1 14-ounce can coconut milk. Add water or broth (up to 1/4 cup at a time) to thin the soup if needed. Melt butter in a large pot over medium heat. Heat olive oil in a large sauce pan or Dutch oven over medium-high heat. Size. I like to brown them a little bit with the aromatics to get them nice and flavorful. ; Add onion, ginger and garlic and cook for 3-4 minutes, stirring occasionally, or until the onion is tender. Stir in the cumin, ginger, salt, pepper, and nut butter. Puree the soup using an immersion blender or regular . 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