Dessertsclosetcooking
Sweet Potato and Peanut Soup
There hasn't been any fresh local produce so far this year but I am still happy exploring the last of Winters reserves such as sweet potatoes. I have seen a few recipes for sweet potato
👥 4 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 20 min🔥 Cook: 1h 45m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- food processor
- blender
📝 Preparation Steps
1
Brush the skins of the potatoes with the oil and set cut side down on a baking tray.
oil1 tablespoon
2
Roast in a preheated 400F/200C oven until tender, about ⏱️ 40-60 minutes.
3
Heat the oil in a pan.
oil1 tablespoon
4
Add the onions, carrots, celery and peppers and saute until tender, about ⏱️ 10-15 minutes.
onion (chopped)1carrot (chopped)1
5
Add the garlic and saute until fragrant, about a minute.
garlic (chopped)2 cloves
6
Scoop the flesh from the sweet potatoes skins and add it to the pan along with the broth and peanut butter. (Note: Sweet potatoes can be stringy and if you like, feel free to give them a spin in your food processor to smooth them out.)
7
Bring to a boil, reduce the heat and simmer for ⏱️ 20-30 minutes.
8
Feel free to use an immersion blender to bring the soup to the consistency that you like.
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