African Yam and Peanut Soup

1 T vegetable oil
1/2 c onion
1 clove garlic
1 1/2 tsp fresh ginger root, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 c fresh tomatoes, diced
1 1/4 pound yams, peeled & chopped
1/2 c chopped carrot
1 1/2 c chopped celery
1/2 jalapeno pepper, seeds removed & chopped
3 cups chicken or vegetable broth
1/2 tsp salt
1/2 c creamy peanut butter
dash of cayenne pepper
1 T brown sugar (optional)

Heat oil in a large saucepan. Saute onion until browned, about 5 minutes. Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves. Stir in the tomatoes, yams, carrot, celery and jalapeno and continue to cook, stirring, for about 5 minutes. Add broth and salt. Bring to a boil and reduce heat and simmer for 30 minutes. Remove from heat. Puree soup in a food processor or blender until smooth. Return to saucepan and stir in peanut butter, cook until heated through. Mix in cayenne pepper and brown sugar, is desired. Makes approximately 5 cups.

Number of Servings: 5

Recipe submitted by SparkPeople user DRAMARULES.