This African peanut soup is a southern favorite and continues to be served at Mount Vernon, the home of George Washington.
Servings8(8-ounce) cups
Prep Time
Ingredients
2yam(about 1 lbs per yam)
4tbsppeanut oil, divided
2tbspButter
2cupsdiced onions
1tbspCurry Powder
2tbspMinced Garlic
2serrano chiles, seeded and chopped
1(14.5-ounce) candiced tomatoes
1cupnatural peanut butter
2cupscanned, sodium-reduced chicken stock
1(14-ounce) canlite coconut milk
1/2tspSalt
1/2tsppepper
fresh lime juice
1/2cupcrushed peanuts
Instructions
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.