West African Peanut Turmeric Ginger Soup with Sweet Potato
Equipment
- Large Pot
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 teaspoon ground turmeric
- 2 medium sweet potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 cup creamy natural peanut butter
- 1/2 teaspoon cayenne pepper
- 2 cups fresh spinach
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger, and turmeric. Cook for 4 to 5 minutes until the onion softens and the spices smell fragrant.
- Stir in the sweet potatoes, diced tomatoes with their juice, vegetable broth, and cayenne pepper. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes until the sweet potatoes are tender.
- Add the peanut butter and stir until it melts fully into the broth. Continue simmering for another 5 minutes.
- Stir in the spinach and cook for 2 minutes until it wilts. Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and top with cilantro and a squeeze of lime.
Notes
For a smoother texture, blend half the soup with an immersion blender before adding the spinach. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the consistency. If you prefer less heat, reduce the cayenne to a pinch or omit it.
Course: Soup
Cuisine: West African
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon
Cuisine: West African
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon