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African Sweet Potato Soup with Peanut Butter and Black Beans

Dari: ECHO Recipes | Soups

Ingredients:

Amount

(1, .50  , 8)

Unit(tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

1

 tbsp olive oil  

1

 tbsp Thai red curry paste  

½

 tsp cinnamon  

1

medium red onion peeled and diced

4

 cloves garlic minced

1

 medium sweet potato peeled and diced

1

 large yellow bell pepper seeded and diced

1

   jalapeno seeded and diced very finely

½

 lb dried black beans soaked overnight and cooked until tender

1

 quart veggie broth  

½

 cup all natural peanut butter  

½

 cup boiling water  

½

tsp red pepper flakes  

2

 tbsp chopped fresh cilantro  

1

   juice of a lime  

3

 tsp brown sugar  

 

   salt and black pepper to taste  

 

    

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1.  Heat the olive oil in a large soup pot. 
  2. Add the curry paste and cinnamon
  3. Stir for a minute so that the olive oil gets infused with spice
  4. Add the onion, garlic, sweet potato, bell pepper, and jalapeno. 
  5. Stir and cook the veggies for 5-7 minutes, until softened
  6. Add the beans and broth
  7. Melt the peanut butter by mixing it with ½ cup boiling water.
  8. Add that to the mix
  9. Add the red pepper flakes and cilantro
  10. Bring the soup to a boil, then cover and simmer.
  11. Cook until veggies are tender, about 25 minutes
  12. Stir in the lime juice and brown sugar.
  13. Season with salt and black pepper

 

Label

Sweet Potato Recipes