Filed Under: african, cook, soups, Starter, Under 20 Mins, vegetable

Moroccan Tomato and Sweet Potato Soup with Peanut

Moroccan spices and peanut butter blend beautifully to create a soup with rich flavour and texture. You can serve it chunky or puréed. Natural peanut butter is recommended for this recipe.

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April 8th, 2012

Recipe and Styling by Paula Bowman

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Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
  • 1 tablespoon vegetable oil
  • 1 yellow onion, diced, (about 1 cup)
  • 1 celery stalk, diced
  • 2 teaspoons minced garlic
  • 2 teaspoons ground chili powder
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne powder
  • 1 can diced tomatoes
  • 4 Cups low-sodium vegetable or chicken broth
  • 11 large sweet potato, peeled and finely diced, (about 2 cups)
  • 1/2 Cups smooth natural peanut butter
    • Directions
  • 1.

    In large Dutch oven or saucepan, heat oil over medium heat. Add onion, celery, garlic, chili powder, ginger, cumin and cayenne, stirring occasionally, until softened, about 4 minutes. Add tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a knife, about 20 minutes. Whisk in peanut butter and let simmer for 5 minutes. Season to taste with salt and pepper. Soup can be served chunky or pureed, if desired. To puree, work in small batches and transfer soup to a blender or food processor; process until smooth.

    • Moroccan Tomato and Sweet Potato Soup with Peanut
    Photography by Carlo Mendoza
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