2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon fresh ginger, minced
2 teaspoons cumin
1 15-oz can diced tomatoes
2 large yams or sweet potatoes, peeled, diced small
6 cups chicken broth or vegetable broth
3/4 cup peanut butter
1/2 bunch cilantro, chopped
1/3 cup roasted peanuts, chopped
Cayenne pepper, to taste
Salt and freshly-ground black pepper, to taste
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté about 5 minutes. Stir in the garlic and ginger; sauté a couple minutes. Stir in the tomatoes and sweet potatoes. Season with salt and cook about 5 minutes.
- Add the broth, bring to a boil, reduce heat, and simmer 30 minutes. After 25 minutes, add the peanut butter and continue cooking 5 minutes. Remove soup from heat. Using an immersion blender, puree the soup until smooth. You can also leave it a little chunky. Taste and add salt, black pepper, and/or some cayenne pepper to taste.
- Serve soup garnished with chopped cilantro and roasted peanuts. Serves 4.