Peanut Soup

Thursday, June 28, 2012

  • 2 sweet potatoes (cleaned and cut in half lengthwise)
  • 4 teaspoons oil
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 2 stalks celery (chopped)
  • 1 red pepper (chopped)
  • 1 poblano pepper (chopped)
  • 1 jalapeno pepper (chopped)
  • 2 cloves garlic (chopped)
  • 3 cups chicken broth or chicken stock or vegetable broth
  • ½ cup peanut butter
  • salt and pepper to taste
  • 1 handful peanuts (roasted and chopped)
  • cilantro (chopped)


  1. Brush the skins of the potatoes with the oil and set cut side down on a baking tray.
  2. Roast in a preheated 400F oven until tender, about 40-60 minutes.
  3. Heat the oil in a pan.
  4. Add the onions, carrots, celery and peppers and saute until tender, about 10-15 minutes.
  5. Add the garlic and saute until fragrant, about a minute.
  6. Scoop the flesh from the sweet potatoes skins and add it to the pan along with the broth and peanut butter. (Note: Sweet potatoes can be stringy and if you like, feel free to give them a spin in your food processor to smooth them out.)
  7. Bring to a boil, reduce the heat and simmer for 20-30 minutes.
  8. Feel free to use an immersion blender to bring the soup to the consistency that you like.

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