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one ordinary bowl of reddish-tan peanut broth with distinct orange sweet-potato cubes, small tomato pieces and wilted chopped spinach, with no whole peanuts, rice, beans, cream swirl or garnish
Andre Lewis

Sweet Potato Peanut Soup

Whisk the peanut butter with hot broth in a separate bowl before it goes into the soup. That small step prevents thick pockets from sticking to the bottom while the sweet potatoes finish cooking. Tomato and ginger keep the broth savory, with spinach folded in once the orange cubes are tender. This is a chunky soup, so don't blend away the vegetables after adding the peanut mixture. A modest amount of cayenne gives it warmth, and the lime juice at the end keeps the nutty broth from tasting flat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 medium yellow onion diced
  • 1 tbsp finely grated fresh ginger
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 1/2 lbs sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 can 14.5 oz diced tomatoes
  • 5 cups low-sodium vegetable broth
  • 1/2 tsp fine salt
  • 1/8 tsp cayenne pepper
  • 1/2 cup smooth unsweetened peanut butter
  • 4 cups baby spinach roughly chopped
  • 1 tbsp fresh lime juice

Method
 

  1. Heat oil in a soup pot over medium heat. Cook onion for 6 minutes, then stir in ginger, garlic and tomato paste for 1 minute.
  2. Add sweet potatoes, diced tomatoes with their juices, broth, salt and cayenne. Bring to a simmer and cook partly covered for 18 to 22 minutes until sweet potatoes are tender.
  3. Ladle 1 cup hot broth into a bowl and whisk in peanut butter until smooth. Stir this mixture back into the pot and simmer gently for 3 minutes, stirring along the bottom.
  4. Fold in spinach and cook for 2 minutes until wilted. Remove from the heat, stir in lime juice and divide among 6 bowls.