geppetto & the whales - 1814

west african sweet potato and peanut soup

Adapted from Cook's Illustrated.


2 tablespoons butter
1 onion, minced
1 teaspoon brown sugar
1 teaspoon salt
3 garlic cloves, minced (about 1 tablespoon)
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 1/2 cups low-sodium chicken or vegetable broth
2 cups water
2 pounds sweet potatoes (about 3 medium), peeled, quartered, and sliced thin
3 tablespoons peanut butter
black pepper
1 tablespoon minced fresh cilantro


1. Melt the butter in a large pot. Add onion, brown sugar, and salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.


2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil, then turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.


3. Working in batches, puree the soup in a blender until smooth, then return to pot. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.