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.
Loading ...April 8th, 2012
Recipe and Styling by Paula Bowman
Servings
6Prep Time
30 minutesCook Time
30 minutesIngredients
- 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
- 1 large sweet potato, peeled and finely diced, (about 2 cups)
- 1/2 Cups smooth natural peanut butter
Directions
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.
Photography by Carlo Mendoza
