Prep time:15 minutes
Cook Time:45 minutes
Total time:1 hour
Yield: 6 servings
3 tablespoons vegetable oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
6 cups vegetable or chicken stock
1 cup Smooth Operator peanut butter
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1 can (14.5 ounces) crushed plum tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
Sour cream or plain yogurt, for garnish
Chopped parsley, for garnish
Roasted salted peanuts, coarsely chopped, for garnish
1. In a large stockpot, heat the vegetable oil over medium heat and sauté the onion and garlic until translucent.
2. Add the stock and peanut butter and stir. Once the peanut butter has been incorporated, stir in the sweet potatoes, crushed tomatoes with their liquid, cayenne pepper, coriander, cumin, salt, and pepper and simmer for 45 minutes.
3. Garnish with your choice of sour cream or yogurt, parsley, and chopped peanuts.