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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 4 servings The following items or measurements are not included below: stock |
||
| Calories 326 | ||
| Calories from Fat 179 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.0g | 30% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 6.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 356mg | 14% | |
| Potassium 791mg | 22% | |
| Total Carbohydrate 31.8g | 10% | |
| Dietary Fiber 5.6g | 22% | |
| Sugars 13.9g | ||
| Protein 10.7g | 21% | |
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Ingredients
- 3 cups stock or water
- 2 slices fresh ginger
- 1 sweet potato, peeled and chopped
- 2 carrots, chopped
- 1 yellow pepper, chopped
- 1/2 teaspoon cayenne or 2 fresh chili peppers
- 1 tablespoon oil
- 2 onions, chopped
- 3 green onions, chopped
- 1 tablespoon brown sugar
- 1/2 cup peanut butter
- 1 cup tomato juice
- 2 garlic cloves, chopped
- salt and pepper
Directions
1
Heat the oil in a large saucepan over high heat.2
Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.3
Cook for 2 minutes, then add potato and stock.4
Bring to the boil and simmer 10 minutes.5
Transfer the vegetables to a food processor and purée until smooth.6
Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.7
Add sugar, salt and pepper.8
Serve sprinkled with green onions.
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- Course > Soups
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Cuisine > African
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Maito
On Jun 18, 2008
Great soup! I used less cayenne, and followed other reviewers and halved the oil and peanut butter to make this lower fat, and skipped the sugar and green onions (topped it with cilantro instead). The sweet potatoes were indeed done after 10 minutes. We like our soups chunky, so I did not puree it. Served 3 to 4 as an entree. This had great flavors that went well together!
From: Sadieveggirl
On Apr 19, 2008
I thought I may end up making some adjustments since I like things spicy, but found that the flavor was so perfect that I didn't want to change it at all. Thanks for the great recipe.
From: JustJanS
On Jun 30, 2002
I made this as a trial for work on Monday. It is so good I can't believe it. Easy, fast, tasty and beautiful to look at, just what I wanted for my dinner next week (and I'm so glad that we got to eat the trial run!) I used a reduced-fat PB, added a tablespoon of lemon juice, and garnished the soup with cilantro. Thanks Friedel for a great recipe-now I must try your other soup (Garlic, Chick-pea and Spinach) I have in my cookbook.
From: yogi
On Jul 11, 2002
Delicious! I wasn't sure about the peanut flavor with soup, but it works surprisingly well. I altered a few things to what I had on hand (used less bell pepper, and honey roast peanut butter - omitting sugar.) I'm the only soup & vegie lover in my house, but I'm sure I'll finish off this pot of soup all by myself.
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