The Foodist: African Peanut and Sweet Potato Soup
The Foodist: African Peanut and Sweet Potato Soup
The Foodist: African Peanut and Sweet Potato Soup is one of my favorite of Rick's winter soups. Thick, rich, hearty and delicious. A few simple ingredients make a delightful - and filling - dinner!
INGREDIENTS:
- Chicken- boneless cubed
- 1 large onion chopped
- 4 Cloves of garlic
- 2 tbsp oil
- 1 tbsp mild curry (can use cumin)
- 2 boxes of Chicken Broth
- 4-6 large sweet potatoes peeled and cubed
- 2-3 cans diced tomatoes
- 1 can tomato paste
- 1 Jar extra crunchy peanut butter
- Couple tbsp of Cilantro Soup Base
- Or you can make your own!
- Or you can make your own!
DIRECTIONS:
- In a large pot add the chicken, onion, garlic, oil, and curry. Let the chicken get white.
- Add the chicken broth and heat to boil.
- Put in the potatoes- boil until soft.
- Add diced tomatoes and tomato paste when the potatoes are soft (can turn the heat down some) and add the jar of peanut butter.
- If you feel that the peanut butter is too thick or overpowers the soup, just add water or more broth.
- I like to garnish with cilantro. No such thing as too much cilantro.