I have been making variations of this soup for nearly 10 years now, after initially spotting a recipe for an African yam and onion soup with peanut butter. The recipe is long gone, but my love for these rich, earthy flavors is still going strong.
In this version, sweet paprika, cayenne pepper, and fresh cilantro work together to create a uniquely spicy, flavorful soup. For another variation, try smoked paprika, which lends a smoky, fiery flavor. —Food Blogga
large, orange fleshed sweet potates, scrubbed and split in half, lengthwise
oilive oil, divided
yellow onion, diced
low-sodium vegetable broth
light brown sugar
creamy salted peanut butter
juice of 1/2 lime (about 1 -1 1/2 teaspoons)
fresh chopped cilantro, plus extra for garnish
sea salt, to taste
chopped salted peanuts, for optional garnish
Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the sweet potatoes with 2 teaspoons olive oil; roast flesh side down for 40-45 minutes, or until tender when pierced with a fork. Cool. Scoop out the flesh, and discard the skins.
In a deep pot over medium heat, sauté onion in remaining 4 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potato flesh and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, sweet paprika, and cayenne pepper. Cook 7-8 minutes. Turn off heat, and cool 5-10 minutes before pureeing.
Working in batches, puree the soup in a blender until smooth; return to the pot over low heat. Add the cream, lime juice, and cilantro; stir occasionally until the soup is thoroughly heated, 8-10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more broth until desired consistency is reached.
Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.