Sweet potatoes and black beans swim in a spicy, peanut broth that make this African peanut soup the perfect way to warm up in the fall.
It’s fall, and that means it’s orange vegetable season.
I am completely ok with that. We have quite the love affair with the orange veggies in this household, and sweet potatoes are probably our favorite.
Oh dear, there it is. The W word. Let’s pretend I didn’t just say that. And that it didn’t already sleet here last Saturday.
No, no. Let’s talk about happy things. Like delicious, spicy soup with a whole mess of flavors in every spoonful. Or sweet potato chunks and black beans doing a good job keeping my belly full and warm.
At least Andrew thinks so. During the photo shoot he came in and said, “Your soup is yummy, and that’s a totally valid word because what’s-his-face on MasterChef says it all the time.”
Me: “You mean Graham Elliot?”
Andrew: “Yeah, him.”
So there you have it. Andrew channeled his inner Graham Elliot and deemed this soup yummy (if you knew how sparse Andrew is with complements, this might have more of an impact on you; I assure you, it’s a big deal).
Now go make some yummy soup for yourself!
- 1 tbsp olive oil
- 1 tbsp Thai red curry paste
- ½ tsp cinnamon
- 1 medium red onion, peeled and diced
- 4 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 large yellow bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced
- 3 cups cooked black beans (or two 15 oz. cans)
- 1 quart vegetable (or chicken) broth
- ½ cup peanut butter
- 4 tbsp. chopped fresh cilantro, divided
- 1 lime, juiced
- salt and black pepper, to taste
- Heat oil in a stockpot over medium high heat. Add the curry paste and cinnamon and stir until fragrant (15 to 30 seconds). Add the onion, garlic, sweet potato, and peppers, stirring occasionally until the vegetables are beginning to soften (6 to 8 minutes).
- Add the beans, broth, sweet potatoes, and 2 tbsp. cilantro (stirring well to make sure the peanut butter gets completely mixed in). Bring soup to a boil, then reduce heat and simmer, covered, for 25 minutes or until vegetables are fork tender.
- Stir in lime juice, remaining cilantro, and any necessary salt or pepper. Divide into bowls and serve warm.
This recipe is slightly adapted from Eats Well With Others.