This week's pick on Craving Ellie in My Belly is a very different sort of soup. Ellie's name for it suggests it is primarily peanut flavored, but the main element is really sweet potato if you ask me. This is a nice medley of rich and delicious flavors, featuring an unexpected peanutty creaminess.
I made a change to the recipe and added some wine, but I actually wouldn't recommend it. I felt like the wine distracted from the other flavors and didn't quite fit in. Also, mine turned out quite thick because I used a large sweet potato (even though I cut Ellie's recipe in half), so pick the size of the sweet potato knowing it will directly influence the thickness of the soup.
I wouldn't say this is one I'll make again and again, but it's different, interesting, and rather tasty. If you're looking for a sweet potato soup to write home about, I'd suggest trying this one as well.
Sweet and Spicy Peanut Soup (CEIMB)
adapted from Ellie Krieger's The Food You Crave
1/2 tablespoon canola oil
1/2 large onion, diced
1/2 medium red bell pepper, seeded and diced
1 carrot, peeled and diced
1/2 teaspoon cayenne pepper
pinch freshly ground black pepper
1 clove garlic, minced or pressed
1/2 teaspoon grated fresh ginger
1 sweet potato, peeled and cubed
3 cups low-sodium chicken or vegetable broth
1 cup no-salt-added canned diced tomatoes, with juices
1/3 cup creamy natural peanut butter
1 teaspoon honey
salt to taste
peanuts for garnish
1. Heat oil in a soup pot over medium-high heat. Add onion, bell pepper, and carrots, and cook, stirring, until veggies soften, about 5 minutes. Stir in cayenne, black pepper, garlic, and ginger and cook for 1 more minute.
2. Stir in sweet potato, broth and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 25-30 minutes.
3. Turn off the heat. Puree soup using an immersion blender (or in batches in a regular blender, then return to pot). Stir in peanut butter and honey over low heat until the peanut butter melts. Season to taste with salt. Serve garnished with peanuts.