Spicy Sweet Potato and Peanut Soup with Black Beans

Peanuts and dried red chilies make a striking complement to orange-colored winter vegetables, and after the success of a spicy peanut pumpkin soup I decided to return to the theme with sweet potato. Peanut butter is used instead of whole peanuts this time around to form a creamy base to a chunky bean and vegetable soup that will warm, nourish and delight you and your guests. Be sure to use an unsweetened natural peanut butter.

Spicy Sweet Potato and Peanut Soup with Black Beans

Recipe by Lisa Turner Published on January 19, 2009 Zesty and wholesome sweet potato soup with black beans and creamy peanut butter Preparation: 10 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 large carrot, sliced 1 onion, chopped 2 cloves garlic, minced or crushed 1 large sweet potato, peeled and cubed 1 teaspoon dried red chili flakes, or to taste 2 tomatoes, chopped 2 cups vegetable stock 2 cups water 1/4 cup natural peanut butter 1 teaspoon sea salt, or to taste fresh ground black pepper small handful of fresh parsley, finely chopped Instructions: Rinse the beans and soak overnight covered in several inches of cold water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside. Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan Add the carrot, onion and garlic and sauté until the onions turn translucent, about 6 to 8 minutes. Turn up the heat slightly and toss in the sweet potato and chili flakes. Stir for a couple of minutes, then add the tomato and cook until the tomato has reduced slightly, about 5 minutes. Pour in the vegetable stock and water and bring to a slow boil. Reduce the heat to low, cover, and cook until the vegetables are tender, about 15 to 20 minutes. Stir in the peanut butter and beans and let simmer for another 5 minutes to let the peanut butter melt into the soup and to warm the beans. Remove from heat and season with salt and plenty of fresh ground black pepper. Serve hot with a sprinkling of chopped parsley for garnish. Makes 6 servings

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Spicy Peanut Pumpkin Soup
African Bean and Peanut Soup