African Sweet Potato Peanut Soup
1 small bunch cilantro
2 to 3 tbsp roasted peanut oil
1 large onion, diced, from Rex Farms, Everblossom, Earth Spring
2 large cloves garlic, finely chopped, Piney Mountain Orchard
1 piece ginger, peeled and finely chopped
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp ground turmeric
1/2 tsp red pepper flakes
1 cup crushed tomatoes
4 sweet potatoes, scrubbed and cut into 1 inch cubes, from Earth Spring
1/2 cup peanut butter
1/2 cup roasted salted peanuts
Juice of 1 lime
Wash the cilantro and separate the leaves from the stems. Finely chop the stems and set the leaves aside.
Warm the oil in a large soup pot over medium-high heat. When the oil is hot, add the onion and cilantro stems, give them a stir and cook until the onions have begun to soften and brown. Stirin the garlic, ginger, cumin, coriander, cinnamon, turmeric, and pepper flakes. Add the tomatoes, sweet potatoes, 1 1/4 tsp salt, and 3 cups water. Bring to a boil and then simmer, covered, until the sweet potatoes are tender, about 30 minutes. Stir in the peanut butter and stir until smooth and melted. Taste and adjust seasoning.
Puree the soup with a stick blender until creamy. Stir in half the cilantro leaves.
Mix the remaining chopped cilantro leaves, chopped peanuts and lime juice with some red pepper flakes. Serve the soup topped with a spoonful of the cilantro-peanut-lime mixture.