Recipe Friday: Curried Groundnut Soup

"Man cannot live by bread alone; he must have peanut butter." James A. Garfield

Here's another fabulous sweet potato recipe, and today it's savory!  This is my favorite soup and stars the winning combination of sweet potatoes and peanut butter! If you've tried the African Chicken Stew posted here two weeks ago, you'll understand. This soup is a staple in our house during cold weather, and I make a batch every couple of weeks. 

Cutting and chopping aside, it's easy, and  pretty quick to prepare.  For a light dinner, I serve with a sandwich on the side.

I found this dish in Woman's Day Magazine several years ago. I served it a dinner party and people couldn't get enough; everyone wanted the recipe! It's a zesty, flavorful soup which originated in Africa, where peanuts are called groundnuts.  Hope you enjoy it as much as we do!

Curried Groundnut Soup

1 T vegetable oil
1 medium onion chopped (about 1  1/2 cups)
1 carrot grated (about 1/2 cut)
1 large sweet potato (about 3 cups)
3 cups water
1 (10.75 ounce) can condensed tomato soup
1/2 cup creamy peanut butter
1 t curry powder
1/8 to 1/4 cayenne pepper
1/2 cup sour cream (optional)
2 T chopped peanuts (optional)

Heat oil in a large saucepan over medium heat.  Add onion and carrot;saute until tender (about 3-5 minutes).  Add the sweet potato and water; cover and simmer for 10 minutes, or until sweet potato is soft. Stir in the condensed soup, peanut butter, curry, and cayenne.  Bring mixture to a boil.  Remove the pan from the heat and let cool for 10 minutes.  Puree the soup in a blender in 2 batches (or use a handheld immersion blender), then return it to pan and reheat. Ladle into bowls and garnish with sour cream and chopped peanuts, if desired. Serves 6.

What's your favorite soup?

Tweet me @: maria_mckenzie.  Thanks for stopping by!