The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.
It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!
CHANGE SERVING SIZEpeople
- 3 tbsp butter
- 2 leek(s) washed, trimmed and sliced (or 1 sweet onion, peeled and diced)
- 3 inch piece ginger root peeled and minced
- 2 garlic clove(s) chopped roughly
- 2 pounds sweet potatoes peeled and cut into chunks
- 10 oz tomato(es) cruched, (canned or fresh)
- 1 quart chicken stock or vegetable broth
- 1/2 cup peanut butter
- 1/2 cup peanuts roasted
- 1 tsp ground coriander
- 1/4 tsp cayenne or to taste (if desired)
- salt and pepper
- cilantro chopped or parsley for garnish
- cream if desired
- Over medium heat, sauté the leeks or onions in butter until soft and translucent. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
- Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.