Curried Sweet Potato & Peanut Soup
Curried Sweet Potato & Peanut Soup is a culinary masterpiece that fuses the vibrant flavors of West African and Southeast Asian cuisines. This soul-warming dish features tender sweet potatoes, aromatic spices, and creamy peanut butter, creating a symphony of sweet, savory, and nutty notes in every spoonful. Join me on a journey through this delightful fusion of flavors that promises to comfort and excite the palate alike.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 medium sweet potatoes (peeled and diced)
- 4 cups vegetable broth
- 1/2 cup smooth peanut butter
- Salt and pepper to taste
- Optional garnishes: chopped cilantro (chopped peanuts, coconut milk)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, grated ginger, curry powder, cumin, coriander, and cayenne pepper (if using). Cook for another 2 minutes, stirring constantly, until fragrant.
- Add the diced sweet potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked through, turn off the heat. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth.
- Return the pureed soup to the pot (if necessary) and stir in the peanut butter until fully incorporated. Season with salt and pepper to taste.
- If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
- Serve the Curried Sweet Potato & Peanut Soup hot, garnished with chopped cilantro, chopped peanuts, and a drizzle of coconut milk if desired. Enjoy!