West African Sweet Potato Soup (Slow Cooker Option)
West African Sweet Potato Soup is nourishing and toothsome. Peanuts are so satisfying and protein rich that there is a good chance your omnivores won't miss their meat. The unique blend of satisfying flavor makes this gingery soup a crowd pleaser! West African Sweet Potato Soup is a thick soup that can be served hot and steamy on its own or alternately can be ladled over top of a bed of whole grain rice or millet. It partners well with Grated Confetti Salad - This soup is naturally gluten-free!
Author: Victoria Laine
Recipe Type:: Dinner, Lunch
Serves:: 8 cups
2 Tbsp water or veggie broth
2 cups onions, chopped
¼-1/2 tsp cayenne
1 tsp fresh ginger root, grated
1 cup carrots, chunky chopped
2 cups sweet potatoes, unskinned, chunky chopped
4 cups vegetable stock (or 2½ tsp Herbamare herb salt + 4 cups water)
16 oz (2 cups) tomato juice
¾-1 cup peanut butter, chunky (or smooth if desired)
1 Tbsp raw brown sugar (Sucanat, Demura, Rapadura, coconut sugar)
¾ cup scallions/green onion (opt)
In a large pot, sauté onions in the water until translucent.
Stir in cayenne and ginger. Add carrots and sauté a couple more minutes.
Add the potatoes, then the stock and bring soup to a boil.
Simmer for about 15 minutes, until veggies are tender.
SLOW COOKER OPTION:
Add mixture to a slow cooker for several hours until potatoes are tender when pierced with a fork. Turn heat to low and add tomato juice and raw sugar to pot.
Using a hand blender, purée, leaving a bit of texture if desired.
Add the peanut butter and whisk until smooth. (If you blend it you'll lose a lot of the crunchiness of the peanut butter which adds a nice texture). Serve hot and steamy, garnished with scallions if desired.