Description
A rich and creamy African-inspired sweet potato soup bursting with warm spices and a spicy twist. This comforting soup combines sweet potatoes, parsnip, red pepper, tomatoes, and aromatic spices, finished with smooth peanut butter for a velvety texture and a touch of nuttiness. Perfect for a cozy meal, it offers a delightful balance of sweetness, heat, and depth of flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion
- 3 cloves garlic
- 1 inch fresh ginger
- 4 cups sweet potatoes, peeled and cubed
- 1 large parsnip, peeled and chopped
- 1 large red pepper, chopped
- 1 can chopped tomatoes (about 14 oz)
Spices and Seasonings
- 1 tsp cumin seeds
- 1 tsp chili flakes (adjust to taste)
- 1 tsp sugar (or brown sugar/maple syrup)
- Salt to taste
- Black pepper to taste
- Additional chili flakes for serving (optional)
Liquids and Fats
- 4 cups hot vegetable stock
- 2 tbsp olive oil
- 1/2 cup smooth peanut butter
Garnish
- 1/4 cup chopped roasted peanuts (optional)
Instructions
- Heat oil and spices: In a large pot, warm 2 tablespoons of olive oil over medium-low heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of chili flakes, and the sliced or grated 1 inch fresh ginger. Fry for about 1 minute until fragrant to release the spices’ aromas.
- Sauté onion and garlic: Add the chopped large onion, minced garlic cloves, and 1 teaspoon of sugar to the pot. Cook for around 5 minutes, stirring occasionally, until the onion is softened and translucent, allowing the flavors to meld.
- Add vegetables: Stir in the cubed sweet potatoes, chopped parsnip, chopped red pepper, and canned chopped tomatoes. Mix well and cook for about 2 minutes to incorporate all ingredients.
- Simmer the soup: Pour in 4 cups of hot vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for approximately 15 minutes, or until the vegetables are tender and cooked through.
- Blend until smooth: Carefully transfer the soup to a blender and puree until luxuriously smooth and creamy. Alternatively, use an immersion blender directly in the pot.
- Finish with peanut butter: Return the blended soup to the pot. Stir in 1/2 cup of smooth peanut butter until fully incorporated and warm. Season with salt and black pepper to taste, adjusting seasoning as needed.
- Serve and garnish: Ladle the hot soup into bowls. Sprinkle with additional chili flakes for extra heat and chopped roasted peanuts for crunch, if desired. Enjoy your spicy creamy African sweet potato soup!
Notes
- You can substitute leeks for onions for a milder flavor.
- Adjust chili flakes according to your preferred spice level or omit for a milder soup.
- Brown sugar or maple syrup can replace the sugar to add depth.
- If fresh ginger is unavailable, use 1/4 teaspoon ground ginger.
- The chopped roasted peanuts garnish adds delightful texture but can be omitted for a smoother soup.
- This soup freezes well; store in an airtight container for up to 3 months.
