Ingredients
2tbspvegetable oil
1large onion,chopped
1tbspgarlic,minced
1tbspfresh ginger root,or 1 tsp ground ginger, minced
2tspcumin
½tspcinnamon,ground
¼tspcloves,ground
¼tspcayenne pepper
2cupsfresh tomatoes,diced, crushed
2large sweet potatoes,peeled and cut into ½-inch cubes
¾cuppeanuts,roasted
6cupschicken stock,or vegetable stock for vegetarians
½cuppeanut butter
½bunch cilantro,leaves chopped
Salt and freshly-ground black pepper,to taste
Preparation
Heat the oil in a large Dutch oven over medium heat. Sauté the onion for about 8 minutes until lightly browned.
Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne. Sauté together for about 2 to 3 minutes to release their fragrance. Then stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally for about 5 minutes to meld the flavors.
Add the stock and peanuts. Bring to a boil, reduce heat, and simmer for 30 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Return the soup to the saucepan.
Whisk in the peanut butter and chopped cilantro. Season with salt and pepper, and heat through.
Serve and garnish with additional chopped cilantro, crushed peanuts, and/or tomatoes.
