West African Sweet Potato and Peanut Soup

From Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International by Jennifer Brulé. Copyright © 2016 by the University of North Carolina Press. Used by permission of the publisher. www.uncpress.unc.edu

  • Serves: 8
  • Category:

Ingredients

  • 2 sweet potatoes, peeled and cut into 1” cubes
  • 1 large, yellow onion, peeled and roughly chopped
  • 2 stalks celery, roughly chopped
  • 2 tbsp. tomato paste
  • ½ - 1 teaspoon red pepper flakes
  • 8 c chicken broth
  • 1 c natural (unsweetened) peanut butter
  • 1 tsp. kosher or sea salt

Instructions

  1. Pile the sweet potatoes, onion, celery, tomato paste and red pepper flakes into 3-quart soup pot then pour in chicken broth. Turn stove onto high heat and bring soup just to a boil, then immediately reduce heat to medium-low and simmer, uncovered for 15 minutes, until the sweet potatoes are very tender and easily squished with the back of a spoon or fork. Use an immersion blender to purée the soup (or transfer the soup to a stand blender and purée). Once smooth, add in peanut butter and salt and whisk until well incorporated. Heat through and serve.