One of my favorite restaurants Native Foods has an African Peanut Soup that I adore. It tastes very fattening though so I wanted to try and make something similar, but with less fat. As well, theirs is a very smooth soup and I prefer chunkier soups – I like chewing! This version is thick and chunky, while still being creamy. And this can vary depending on how much of it you want blended, using your immersion or regular blender. Feel free to play around with spices and amounts. Those listed here result in a mild flavor.
Ingredients
- 1 onion diced
- 1 tsp ginger minced
- 4 cloves garlic minced
- 2 tsp cumin
- 2 tsp coriander
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 1/2 lbs sweet potatoes (about 2 med.) peeled
- 2 carrots diced
- 1 15 oz can garbanzo beans drained/rinsed or 2 cups home cooked
- 1 can fire-roasted diced tomatoes
- 1 1/2 TBS creamy peanut butter
- juice from 1/2 lime
- 5-6 cups water or veg broth
Servings:
Units:
Instructions
- Over medium heat, saute onion in large pot until soft, adding small amounts of water as it sticks. Add ginger, garlic, cumin, coriander, cinnamon and cayenne. Stir to coat onion and cook 1-2 minutes.
- To onion mixture add sweet potatoes, carrots, tomatoes and water. Simmer until veggies are soft, 20-30 minutes.
- Add garbanzo beans and peanut butter to pot. Using an immersion blender, blend until desired consistency is reached. Or, transfer several cups of soup to a blender, blend until creamy, and add back into the pot and stir.
- Season to taste with salt and pepper, and stir in lime juice.
Share this Recipe
Powered byWP Ultimate Recipe