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African Sweet Potato and Peanut Soup

African Sweet Potato and Peanut Soup

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4

Total Time: 25 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup diced sweet onion
  • 2 cloves garlic; minced
  • 1 tablespoons dried cilantro (or parsley)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup smooth peanut butter
  • 2 (14.5 oz) cans vegetable broth
  • 1 (14.5 oz) can Margaret Holmes Tomatoes with Vidalia Onions
  • 1 (15 oz) can Bruce’s Yam Cut Sweet Potatoes; drained
  • 1 teaspoons fresh lemon juice
  • 1/3 cup salted cocktail peanuts; copped
  • 1 tablespoon freshly chopped parsley

Directions

  1. Heat oil in a Dutch oven or heavy-bottomed saucepan to medium heat. Add onion; sauté for 2 minutes until fragrant.
  2. Stir in garlic, dried cilantro, paprika, salt & pepper and peanut butter; cook one minute more. Add broth and simmer on low for about 5 minutes, stirring occasionally. Stir in the tomatoes (do not drain) and sweet potatoes.
  3. Simmer for 10 minutes then remove form heat and stir in the lemon juice.
  4. Divide between 4 warmed soup bowls and top with chopped peanuts and fresh parsley.

 

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