Updated: Apr 28, 2020
This week, we wanted to try something completely different than the usual fare. We are attempting (and mildly failing, but course correcting) at West African Sweet Potato & Peanut Soup. I have admittedly never tried this before. The ingredients & flavor profile looked too good to pass.
We previously pulled a French Onion Soup recipe from the Cook's Illustrated Best Soup magazine. This is the 2nd in a Cook's soup series from The Soup Troupe :) We ever so slightly adjusted the recipe per preference and for a slightly larger portion. Shout out to Michael Card of Cooks for the inspiration!
I of course made this in the Instant Pot, so preparation was definitely altered in my version.
Much to our delight, a farmer's market was open in our town for the first time in a month. We dropped by and stocked up on fresh fish, lemons, and the veggies for this soup. It was so nice to be back outside with others again, although with new social distancing measures in place. Let us know how things are where ever you are from! We would love to hear from you.
The soup ended up delightful and very delicious. The peanut butter balances so well with the spice. Mine ended up a bit on the thin side, but probably because I added too much broth & water. I would also add lentils or chickpeas if I had some, to thicken it a bit more. Either way, I really enjoyed making this and trying something new! The flavors were dynamite as I had hoped & it was a nice venture. I loved that about it.
2 lbs sweet potato
4 tablespoons butter
1-2 cup hydrated lentils or chickpeas (I didn't have this in my version but I would recommend it!)
2 small white onions
1/8 cup brown sugar
1 tablespoon Himalaya pink salt
3 garlic cloves, minced
3/4 teaspoon coriander
1/2 teaspoon cayenne pepper
3-4 cups chicken broth
3 tablespoons peanut butter
fresh parsley, for garnish
Chop all veggies
In Instant Pot (or a dutch oven) melt butter, brown sugar, and onions. Stir well.
Once the onions begin to caramelize, add garlic, salt, cayenne, coriander and stir
Next, add sweet potatoes, broth, peanut butter and cooked lentils OR chickpeas
Pressure cook for 25 minutes (or simmer on low for an 2-3 hours)
Once safe, open lid and stir gently.
Allow to cool for 10 minutes, this will also allow some of the broth to evaporate
Blend the soup with an immersion blender until smooth. Run through a strainer if preferred extra silky.
Garnish with parsley and additional cayenne as preferred, and ENJOY!
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