Sunday, January 6, 2013

African Sweet Potato Soup

Serves 8


1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons ginger, minced
1 onion, chopped
3 stalks celery, chopped
2 pounds sweet potato
5 cups vegetable broth
1/2 cup tahini or peanut butter
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon crushed chillies
1 can coconut milk, optional


In a large saucepan over medium heat, saute the onion, garlic and ginger in the olive oil until softened. Add the celery, sweet potato, turmeric, cumin, paprika and chillies and saute for 3 to 5 minutes.

Add the broth, salt and nut butter. Stir to combine. Simmer over medium heat until the sweet potatoes are soft, about 15 to 20 minutes.

Puree the soup using a blender or hand blender.

For a creamier soup, return the pureed soup to the pot and add coconut milk. Stir to combine and simmer until heated through.


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