Sweet Potato and Roasted Peanut Soup

If you just joined, you must think this is a soup blog… Yes, I’ve been mak­ing lots of them in the past month, they pho­to­graph eas­ily and I can do that the day after while we still have sun. It’s dark here after 3pm these days, and makes for cozy cook­ing, but def­i­nitely not great pho­tog­ra­phy ses­sions. This Sweet Potato and Roasted Peanut Soup is my last post for the year, and I hope you also stay away from the com­puter over the hol­i­days, and enjoy some real unplug­ging, too. And eat­ing :P

Sweet Potato and Roasted Peanut Soup

I have a big bucket of sweet pota­toes in my pantry, they keep incred­i­bly well so I stock up when I see a “deal” (that fact alone makes me feel like like I’m so thrifty and orga­nized). Sweet pota­toes are full of good nutri­tion, espe­cially vit­a­min A in form of beta-​carotene. The beta carotene is also what gives sweet pota­toes that awe­some orange color. Why pop arti­fi­cial vit­a­mins if you can eat some mashed sweet potato instead? With but­ter, obvi­ously.

We’ve been using sweet pota­toes a lot in the past 2 years, par­tially because they are so much bet­ter for you than yel­low spuds, and par­tially out of lazi­ness — I can whiz steamed sweet pota­toes with my immer­sion blender for a per­fectly smooth, creamy mash. Try the same (don’t try) with starchy yel­low pota­toes, and you’ll end up with an ined­i­ble gluey mess. I don’t know the sci­ence behind this, but my expe­ri­ence says sweet pota­toes + blender = yes!

Sweet Potato and Roasted Peanut Soup

Are you inter­ested in those vit­a­mins? Great news: it’s good to have some fat in your sweet potato meals if you want to enjoy their full beta-​carotene ben­e­fits. I can do that! A min­i­mum of 3 – 5 grams of fat per meal (could be but­ter, peanuts like this recipe, or olive oil) sig­nif­i­cantly increases the uptake of beta-​carotene from sweet pota­toes. Just make you steam them, and not boil (a good idea for all veg­gies, actu­ally) as you might lose some antiox­i­dant value. Read the whooole source here at WHFoods here, But I warn you, it’s long and very detailed, just for you sweet potato nerds.

Taste test: This soup is incred­i­bly scented — hint of cin­na­mon, nut­meg, spice from cayenne and earth­i­ness from roasted peanuts. The sweet pota­toes are creamy and com­fort­ing — def­i­nitely a win­ter sea­son favorite. Tip: For added earth­i­ness, try roast­ing the gin­ger and gar­lic before adding to the soup.

If you’d like to skip steam­ing the sweet pota­toes, you can cook them right in the soup, just increase the sim­mer­ing time until ten­der. My recipe was made using left­over steamed sweet potatoes.

Sweet Potato and Roasted Peanut Soup
Author:
Recipe type: Soups
Cui­sine: Cana­dian
Serves: 4 – 6
Ingre­di­ents
  • 1 tbs but­ter, or 1 tbs extra vir­gin olive oil
  • 1 medium onions, roughly chopped
  • 1 tbs gin­ger, chopped
  • 2 cloves of garlic
  • 450g (1 lb) sweet pota­toes, roughly sliced and steamed
  • 1 tbs brown sugar
  • 2 cups crushed tomatoes
  • 7 cups chicken stock, prefer­ably homemade
  • ¼ cup roasted peanut butter
  • gen­er­ous pinch of cayenne pepper
  • pinch of nutmeg
  • pinch of cinnamon
  • salt and pep­per, to taste
Instruc­tions
  1. In a heavy bot­tomed soup pot, melt the but­ter, or olive oil, over medium heat. Add the onions, gin­ger and gar­lic and sauté until soft­ened and translu­cent. Add the steamed sweet pota­toes and sugar, and toss to com­bine. Add the crushed toma­toes, the chicken stock and peanut but­ter. Stir to com­bine (don’t worry if the peanut but­ter is hard to dis­solve, we will purée it after­wards any­way. Or, you can dis­solve it in a cup of stock before­hand). Sea­son with cayenne, nut­meg and cin­na­mon, then cover and sim­mer on low for 20 minutes.
  2. Uncover and use an immer­sion blender* to purée into a smooth con­sis­tency. Sea­son with salt and pep­per and adjust spices to your liking.

* If I was stranded on a deserted island and I could have only one kitchen appli­ance, it would be my immer­sion blender

Comments

  1. It gets dark at 3 PM in Van­cou­ver too. My cook­ing is really sched­uled around the weather. Isn’t it sad?!:) I find it hard to pho­to­graph soup… The tex­ture and the size of plates… It’s hard to make it pretty but you did! And since I started buy­ing organic sweet pota­toes, they have to stay in the fridge, oth­er­wise go bad so fast. Merry Christ­mas, my friend, and happy unplugging!:)

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