African Tomato & Peanut Soup With Sweet Potato & Chickpeas

1. 1

   Heat oil in a large saucepan over medium-high heat. Add a chopped medium onion and cook, stirring frequently, until the edges of the onion starts to brown, 3 to 4 minutes. Stir in garlic, ginger, cumin, ground coriander, cinnamon stick, and a pinch of ground cloves. Cook for 3 minutes, stirring frequently.

2. 2

   Add the tomatoes, sweet potatoes, and carrots to the onion mixture and cook for 5 minutes, stirring occasionally. Stir in the water and salt. Bring the mixture to a boil, reduce heat, cover, and simmer for 30-40 minutes or until the sweet potatoes and carrots are tender.

3. 3

   Remove the soup from the heat and let cool for about 10 minutes. Remove the cinnamon stick. Using a blender (hand-immersion or regular) or food processor, blend the soup until it is almost a puree. It may be necessary to do this in a couple of batches. Return the soup to the pot and stir in a pinch of cayenne pepper, 1/4 cup dry-roasted, unsalted peanuts, and 2 tablespoons peanut butter. Whisk until the peanut butter is completely combined into the soup.

4. 4

   Stir chickpeas into the soup. Reheat the soup. Season to taste with salt and pepper. Ladle into bowls and garnish with chopped fresh cilantro.

* Per serving · 4 servings · Values may vary.

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