Name: Spiced Peanut and Sweet Potato Soup
Yield: Makes: 4 to 6 servings
Ingredients: 4 cups chicken broth or water; ½ teaspoon ground cumin; 2 tablespoons vegetable oil; 2 tablespoons tomato sauce or ketchup; ¼ teaspoon cayenne pepper; ½ teaspoon ground cinnamon; ½ teaspoon chili powder; ¼ cup peanut butter, preferably “natural”; 2 medium-size sweet potatoes; 1 medium-size onion; 1 clove garlic; Salt and freshly ground black pepper; 2 cans (16 ounces each) white beans

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

I sometimes omit the beans in this soup to create a lighter version of it, which I then follow with a substantial main-course salad like Smoked Seafood Salad or Salad of Smoked Turkey and Bulgur.

Ingredients

1 medium-size onion
1 clove garlic
2 medium-size sweet potatoes<

Spicy
Vegetarian
Soup

Method

Finely chop the onion and mince the garlic. Peel the sweet potatoes and cut them into 1-inch cubes.
Heat the oil in a medium-size saucepan over medium heat. Add the onion and sauté, stirring on occasion, until the onion begins to wilt, about 5 minutes.
Add the sweet potatoes, garlic, spices, tomato sauce, peanut butter, broth, and beans with their liquid

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Ingredients

Method

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