- 2 yam, (about 1 lbs per yam)
- 4 tablespoons peanut oil, divided
- 2 tablespoons butter
- 2 cups diced onions
- 1 tablespoon Curry Powder
- 2 tablespoons Minced Garlic
- 2 serrano chiles, seeded and chopped
- 1 (145ounce) can diced tomatoes
- 1 cup natural peanut butter
- 2 cups canned, sodium-reduced chicken stock
- 1 (14ounce) can lite coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- fresh lime juice
- 1/2 cup crushed peanuts
This African peanut soup is a southern favorite and continues to be served at Mount Vernon, the home of George Washington.
- Preheat oven to 375 F. Lightly rub yams with 2 tablespoons peanut oil. Bake 40-60 minutes or until soft. In Dutch oven, combine butter and remaining oil. Add onions and cook until golden brown, about 6-8 minutes. Add garlic and serrano chile and cook until onions caramelize, 8-10 minutes. Add curry powder, stir and cook 1 minute. Add tomatoes, peanut butter, stock and coconut milk. Stir to combine. Peel yams when cool enough to handle. Add to soup and simmer 10-15 minutes. Add salt and pepper. Puree soup using an immersion blender or blender. Garnish with fresh lime juice and crushed peanuts.
- Note: Recipe tested with yams. Sweet potatoes can be substituted.
- Tip: When using a blender to puree hot liquids, cover the lid of the blender with a towel and fill only half way to avoid spills and burns.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.