Creamy African Sweet Potato Peanut Butter Curry Soup

To make the African Sweet Potato Peanut Butter Curry Soup: Place the onion, white parts of the scallions, bell pepper, curry powder, and ginger in a large soup pot over medium heat. Cover and sweat until the onions soften and the curry powder is aromatic, about 7-8 minutes.

Add the sweet potatoes and water. You need enough water to cover the vegetables so add more, if needed.

Cover, bring to a boil, then reduce to a simmer.  Simmer until sweet potatoes are completely soft, about 20 minutes
Stir in the peanut butter. Remove from heat and let cool slightly.
Purée soup in a high speed blender or with an immersion blender.  Taste to adjust seasoning.
Garnish with the greens of the scallions and chopped peanuts. Enjoy!

Yield: 10 cups

Curry Spice Tip:  I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors.

Oil-Free Peanut Butter:  To ensure a 100% oil-free recipe, be sure to use peanut butter that doesn’t have added oils.  Double-check the ingredients list to make sure there’s no oil list.

Freezer-Friendly: This soup freezes great and stretches easily.  Make extras to freeze for future meals.

Make it a Stew: For a stew version, dice all of the vegetables and skip the puree step. You can also add frozen vegetables to the finished version.  Cauliflower florets, leaf spinach, and green peas are my favorites.

Use as a Sauce: Use this soup as a sauce to pour over cooked brown basmati rice, roasted potatoes, or steamed vegetables.  I even like to use it as a salad dressing.