Ingredients
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1 tablespoon vegetable oil
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2 lbs sweet potatoes, peeled and chopped into 1 ich pieces (the orange-fleshed variety)
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2 cloves garlic, crushed
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1 tablespoon ground cumin
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8 cups chicken stock
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1 1/4 cups crunchy peanut butter
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1 tablespoon chili sauce
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1/4 cup chopped peanuts
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1/4 cup chopped chives (or chopped cilantro)
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2 large onions, peeled and chopped
Instructions
- Heat oil, and saute onions in a heavy-based stockpot.
- Add garlic and cumin, and stir-fry 30 seconds over medium heat.
- Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
- Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
- Add peanut butter and chili sauce, and mix into the soup thoroughly.
- Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
- Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
- Serve immediately, garnished with chopped peanuts and chives or cilantro.