Prep Time: 20 Min Cook Time: 55 Min Ready In: 1 Hr 15 Min 6 servings
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
4 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups chicken broth
1 teaspoon salt
1 pinch cayenne pepper
1/3 cup creamy peanut butter
1 bunch chopped fresh cilantro
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour chicken broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanut butter until smooth. Season with cayenne pepper. Serve warm topped with fresh cilantro.
If you are allergic to peanuts you can substitute 4 oz tofu for the peanut butter.