PEANUT SWEET POTATO SOUP

January 14, 2019 by Renee Tavoularis

Ingredients

4 cups sweet potato, peeled and diced small
1 cup finely diced onion
2 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons coconut oil
½ teaspoon ground cinnamon
1 teaspoon red chili pepper flakes plus more for garnish
1 cup dry roasted, unsalted peanuts plus more for garnish
2 15 ounce cans coconut milk
1 teaspoon sea salt
½ teaspoon ground black pepper
Finely chopped cilantro, for garnish

Instructions

• In a large pot, heat the coconut oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for 1 minute, stirring frequently.
• Add the sweet potato, cinnamon, red chili pepper flakes and peanuts, tossing to combine well. Let cook another 2 minutes.
• Add the coconut milk and stir to combine. Place the lid on the pot and let come to a boil.
• Once the soup reaches a boil, lower the heat to low and let simmer for 20 minutes or until the sweet potatoes are tender. Turn the heat off and let cool for 5 minutes.
• Place ⅔ of the soup in a food processor or blender and blend on high for 1 minute or until smooth.
• Add the soup back into the pot and season with the salt and pepper. Spoon into bowls and garnish with peanuts, cilantro and red pepper flakes.
• Store leftovers in an airtight container for up to 4 days. If desired, add some water before heating to thin out the soup.