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!

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African Sweet Potato Peanut Soup

SERVINGS 4-6people CHANGE SERVING SIZE people

COOK TIME 20-30minutes

PREP TIME 20minutes

READY IN 1hr

Ingredients

• 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

Instructions

1. 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.
2. Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.