Fall Favorite Peanut Yam Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
• 2 tablespoons peanut or coconut oil• 2 medium onion, minced• 1 teaspoon light brown sugar• Salt• 3 medium garlic cloves, minced• ½ teaspoon ground coriander• ⅛-¼ teaspoon cayenne pepper• 2 bouillon cubes• 10 cups water• 1 can crushed tomatoes• 2 pounds sweet potatoes (about 3 medium), peeled, quartered lengthwise and cubed• 1 cup peanut butter• Ground black pepper• 1 tablespoon minced fresh cilantro leaves• 1 tablespoon red curry paste or one teaspoon curry powder• 1 can light coconut milk
1) Add the oil to a large pot oven over medium-high heat. Add the onion, brown sugar, coriander, cayenne, and 1 teaspoon salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic and curry seasoning of choice and cook until fragrant, about 30 seconds.
2) Add the bouillon, water, sweet potatoes, and peanut butter. Bring to a boil over high heat. Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 30 to 45 minutes.
3) Using the back of a spoon or a potato masher, randomly smash the cooked yams a bit (you can omit this step if you’d rather have them in chunks; both ways are tasty, though mashing makes the soup a bit thicker)
4) Add the tomato and coconut milk and remove pot from stove. Season with salt and pepper to taste, top with cilantro and serve.
o If you want to stretch this as a meal, serve over hot brown rice with chopped green onions.
o This can also make a great warm curry base. If you want a sauce rather than a soup, add two cups water instead of ten and refrain from smashing the yams.
o Substituting or adding fresh chopped pumpkin (cut to about the same size as the yams) in addition to the yams adds a more complex flavor and makes this a super fun fall food!
Number of Servings: 15
Recipe submitted by SparkPeople user COMMITMENTS.
2) Add the bouillon, water, sweet potatoes, and peanut butter. Bring to a boil over high heat. Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 30 to 45 minutes.
3) Using the back of a spoon or a potato masher, randomly smash the cooked yams a bit (you can omit this step if you’d rather have them in chunks; both ways are tasty, though mashing makes the soup a bit thicker)
4) Add the tomato and coconut milk and remove pot from stove. Season with salt and pepper to taste, top with cilantro and serve.
o If you want to stretch this as a meal, serve over hot brown rice with chopped green onions.
o This can also make a great warm curry base. If you want a sauce rather than a soup, add two cups water instead of ten and refrain from smashing the yams.
o Substituting or adding fresh chopped pumpkin (cut to about the same size as the yams) in addition to the yams adds a more complex flavor and makes this a super fun fall food!
Number of Servings: 15
Recipe submitted by SparkPeople user COMMITMENTS.
Nutritional Info Amount Per Serving
- Calories: 203.5
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 502.4 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.8 g
- Protein: 5.3 g
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