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AFRICAN SWEET POTATO SOUP RECIPE
With West African and Ethiopian influences, this African sweet potato soup recipe by Kate Horning’s Healthy Living Redefined book is simple yet packed with flavor.
This soup recipe is the perfect fusion of a peanut sauce and a creamy sweet potato soup that can be easily blended in your Blendtec or Vitamix blender.
Transport yourself to an exotic paradise by treating yourself to this healthy and beneficial soup!
This simple soup recipe is a perfect autumn escape from the normal flavors that you find in this season.
With the rich taste of peanuts and a slight kick from the Berbere, you’ll find yourself making this a few times while the weather is cold outside.
What’s more– the sweet potatoes have a handful of vitamins B, C, and D along with enough minerals to help you relax and control your stress. Sounds perfect, doesn’t it?
African Sweet Potato Soup
- 3 large sweet potatoes
- 2 cups vegetable broth
- 2 tbsp peanut butter
- 1 tbsp palm oil
- 1 1/2 tsp berbere
- 1 tsp thyme
- 1 onion
- 1/4 cup peanuts
- 2 cloves garlic
- 1/4 tsp celtic salt
- 1 tbsp olive oil
- green onion for garnish
- Wrap sweet potatoes in foil and bake in a 400 degree oven until tender, about 50 minutes.
- In the meantime, saute onion in 1 tbsp olive oil until translucent. Add garlic and softened sweet potatoes then stir in thyme, salt, peanut butter, and broth.
- Add in 2 to 3 batches to your blender jar and secure the lid.
- For Blendtec: Select the SOUP cycle OR use highest manual speed and blend until smooth.
- For Vitamix: Start on variable speed 1, slowly increase to variable speed 10/high, and blend until smooth.
- Return to pot and stir in berbere and chopped peanuts. Simmer until warmed through and season to taste.
- Serve with a drizzle of palm oil, a little pinch of celtic salt, and garnish with green onion if desired.
INTERESTING FACTS ABOUT ETHIOPIAN CUISINE
Berbere is a staple in most Ethiopian dishes.
The spice blend usually consists of basil, garlic, ginger, rue, ajwain, nigella, radhuni, and chili peppers. Traditionally, they mix the spices and herbs that are in season.
Ethiopians love all things spicy and usually even out their pallets with a naan-like bread called injera. Made of fermented teff flour, injera is always torn with the right hand and wrapped around stews, soups, and other entrees.
With family and close friends, injera is fed to each other to symbolize closeness and strong bonds.
Excerpted with permission from Healthy Living Redefined by Kate Horning. Published by Cork and Bottle Publishing