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Sweet Potato Peanut Soup


2 tablespoons olive oil

2 onions, chopped

4 celery ribs, chopped

3 large garlic cloves, chopped

1 tablespoon cumin

1 tablespoon coriander

¼ teaspoon cayenne pepper

3 medium sweet potatoes, peeled and chopped

8 cups vegetable stock

½ cup natural peanut butter

Salt and pepper to taste

Garnish: Plain yogurt thinned with whole milk, thyme leaves, toasted pepitas

Sweet potatoes and peanuts have each sustained many a Southerner throughout history. Together, they get along swimmingly in this smooth take on a West African peanut stew.


  1. Heat oil in a large pot over medium- high heat. Sauté onions and celery until translucent. Next, add garlic, cumin, coriander, cayenne, and sweet potatoes.
  2. Stir in stock and bring to a boil. Cover, reduce heat, and simmer for 1hour.
  3. Puree using an immersion blender (or carefully blend in batches), then stir in peanut butter. Adjust seasoning, drizzle with a spoonful of yogurt, and top with thyme leaves and pepitas.
From Good for the Soul.
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