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West African Sweet Potato and Peanut Soup

October 07, 2018

Recipe adapted from The New Best Recipe[Recipe makes 4 to 6 servings].

Fall is officially soup season, and today's soup is one that's been a favorite for years.  In addition to the fact that it couldn't be easier to make, the flavor combination is so unique but spot on.  This soup combines the familiar fall taste of sweet potatoes with less traditional flavors from peanut butter and ground coriander seed.  Although it's amazing on its own, feel free to top it with some cilantro, crushed peanuts, or even a vegan version of créme fraiche (which would be made similar to our sour cream recipe, except a little thinner).


2 tablespoons vegan butter
1 white onion, diced
2 teaspoons organic brown sugar, packed

3 garlic cloves, minced
1/2 teaspoon ground coriander seed

3-1/2 cups low-sodium vegetable broth
2 cups water
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced 3/4" thick
3 tablespoons peanut butter
(up to) 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Heat a Dutch oven or thick-bottomed pot over medium heat.  Melt the butter and add the onion and  brown sugar.  Stir occasionally and cook for 5 minutes, or until the onion is softened.  Add the garlic and coriander and cook for an additional minute.  Lastly, add the vegetable broth, water, sweet potatoes, peanut butter, salt, and pepper.  Stir and bring to a boil.  Reduce to a simmer, and cook partially covered until the sweet potatoes are fully cooked, roughly 25 minutes.

In batches, transfer the soup to a high-speed blender and (carefully) blend on high speed until smooth.  Taste for any additional seasonings, serve, and top with cilantro, crushed peanuts, and/or créme fraiche.

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