African Sweet Potato Soup with Black Eyed Peas

20 Mar

I love this recipe! I don’t know much about African food (it’s a continent remember, so that’s a LOT of different, regional food we’re talking about there), but I do know that I really like this soup. I ate a meal with African refugees at one point in time, but it did not include either sweet potatoes, beans, or chilis. It was simple, with chicken and spaghetti noodles. One did not use utensils. We did use utensils for our meal last night however, and it was good. I made this soup for a friend recently, she was pregnant at the time, with no jalapeno. I also made a double batch of this soup for our pre-Thanksgiving Day potluck, but something happened with the peanut butter, and it was more like peanut butter soup… not good actually. People said they liked it, but maybe they just really like peanut butter. This soup has a lot going for it, it doubles well (if you watch the PB ratio), it freezes really well, tastes good as leftovers, it can be made as spicy as you like, or not, and it can easily be made as a stew, by using less broth, which is what I generally do.  You can also use any combination of beans and peppers that you like. What makes this soup special is the PB, sweet potatoes, broth, and curry, so don’t leave any of those out.

IMG_3013

This recipe is adapted from Gluten Free Goddess– you should def check her website out, her recipes are great.

Ingredients:

1-2 tablespoon coconut oil (any oil will do, or butter).

1 tablespoon red or green curry paste- hot or mild, to taste

1/2 teaspoon cinnamon

1 medium red onion, peeled, diced

4 cloves garlic, minced

1-2 medium sweet potatos or yams, peeled, diced

1 large yellow bell pepper, cored, seeded, diced

1 jalapeño or other hot chile pepper, seeded, diced fine

1 14-oz. can black-eyed peas, rinsed, drained

1 14-oz. can white beans, rinsed, drained

1 14-oz. can black beans, rinsed, drained

1 quart broth (2 1/2 cups for a stew)

1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)

1/2 teaspoon crushed hot red pepper flakes, or more, to taste

2 tablespoons chopped fresh cilantro

Juice from 1 big lime

2-3 teaspoons organic brown sugar or raw agave nectar, to taste

Sea salt and black pepper, to taste

For garnish:

Chopped fresh cilantro or parsley

 

Instructions:

Heat oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.

Add beans, broth, melted peanut butter, red pepper flakes and cilantro. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and sugar. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Serves 4-6.

 

 

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