Sweet Potato Soup with Peanuts and Ginger

Name: Sweet Potato Soup with Peanuts and Ginger
Prep time: 25 min
Total time: 8 h 25 min
Yield: 4 - 6 serving(s)
Ingredients: 2 1/2 lb. sweet potatoes, peeled and chopped; 1 onion, chopped; 3 garlic cloves, chopped; 1 (2-inch) piece fresh ginger, cut into 1/2-inch pieces; 4 c. vegetable stock; 1 (14.5-ounce) can diced tomatoes; 1 tsp. ground cumin; 1 tsp. ground cinnamon, optional; Kosher salt and freshly ground black pepper; 1/3 c. creamy natural peanut butter; 1/3 c. fresh cilantro, plus more for garnish; Chopped roasted salted peanuts, for garnish; 3 tbsp. olive oil; 1 garlic clove, chopped; 3/4 tsp. smoked paprika; 2 (6-inch) pitas, split

By Marian Cooper CairnsPublished: Sep 30, 2015

2 Ratings

Jump to recipe

Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

25 mins

Total Time:

8 hrs 25 mins

Sweet potatoes are an easy ingredient to build a soup around. Cooked slowly, they become tender and delicious, adding nutrition and body.

For this soup, we leaned into West African flavors, combining the sweet potatoes with ginger, peanuts, and tomatoes for a hearty, warm, spiced soup that will absolutely hit the spot. Using a slow cooker lets you do most of the cooking while you're at work. Simply assemble the ingredients in the morning, and there's only a bit left to do when you get home.

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Ingredients

For the Soup

2 1/2 lb. sweet potatoes, peeled and chopped
1 onion, chopped
3 garlic cloves, chopped
1 (2-inch) piece fresh ginger, cut into 1/2-inch pieces
4 cups vegetable stock
1 (14.5-ounce) can diced tomatoes
1 tsp. ground cumin
1 tsp. ground cinnamon, optional
Kosher salt and freshly ground black pepper
1/3 cup creamy natural peanut butter
1/3 cup fresh cilantro, plus more for garnish
Chopped roasted salted peanuts, for garnish

For the Smoky Pita Chips

3 Tbsp. olive oil
1 garlic clove, chopped
3/4 tsp. smoked paprika
2 (6-inch) pitas, split
Kosher salt and freshly ground black pepper

Directions

1. Step 1Make Soup: Combine sweet potatoes, onion, garlic, ginger, stock, tomatoes, cumin, cinnamon (if desired), 1 cup water, and 1 teaspoon each salt and pepper in a 6-quart slow cooker. Cover and cook until potatoes are tender on low for 7 to 8 hours or high 3 1/2 to 4 1/2 hours.
2. Step 2Meanwhile, make Smoky Pita Chips: Combine olive oil, garlic, and paprika in a bowl. Brush over pitas. Season with salt and pepper. Bake at 350°F until toasted and crisp, 10 to 12 minutes. Break into chips.
3. Step 3Discard ginger from soup. Add peanut butter and cilantro and stir until combined. Using a blender or immersion blender, process until smooth, 2 to 3 minutes. Season with salt and pepper and serve, topped with cilantro and peanuts, with pita chips alongside.