Sweet Potato Soup with Peanut Butter
Many variations on this popular recipe exist. For my variation, I add roasted, spiced cauliflower, which adds to the aromas. The soup has a wonderful depth of flavor, and offers a hearty, tasty, and wholesome centerpiece to a meal: pour it over rice or quinoa, topped with golden tofu triangles. When I reheat this dish, I place some spinach or baby kale underneath the rice.
For this recipe, I find it’s best to have prepared all the veggies before starting.
Spice mixture ingredients:
2 teaspoons ground coriander
2 teaspoons ground cumin
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground turmeric
1 ¼ teaspoons salt
¾ teaspoon ground pepper
⅛–¼ teaspoon cayenne pepper
Vegetables:
6 cups/1 small head cauliflower, cut into small florets
1 large onion, chopped
4 cups sweet potatoes (two extremely large), peeled and diced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 red or green bell pepper, diced
3 large cloves garlic, minced
1 tablespoon finely chopped peeled fresh ginger
For the stock:
One 15-ounce can crushed tomatoes
4 ½ cups water (mixed used)
1 tablespoon Better Than Bouillon™ Seasoned Vegetable Base
2 teaspoons lime zest
2 tablespoons lime juice
1 15-ounce can chickpeas/garbanzo beans
⅓–½ cup peanut butter (I use ½ cup)
1–2 teaspoons curry powder
1 (14 ounce) can coconut milk
½ cup or one bunch of chopped fresh coriander/cilantro
2 tablespoons tamari, mixed use
1. Preheat oven to 450°F, 230°C, Gas Mark 8.
2. Create the spice mixture by combining the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne.
3. In a large bowl, toss the cauliflower florets with 1 tablespoon oil. Add 1 tablespoon of the spice mixture and toss again. Using a rimmed oiled baking sheet, spread the cauliflower in a single layer. Roast the cauliflower until the edges are browned, 15 to 20 minutes, checking while it roasts. Set aside.
4. Heat ½ cup water and 1 tablespoon tamari in a large pot. Add onion and sweet potatoes. Cook over medium-high heat, stirring occasionally, for 5 minutes.
5. Stir in carrot, celery, and bell pepper. Check the water. If the pan is almost dry, add a little more water. Cover and continue cooking another 3 minutes, stirring occasionally.
6. Add garlic, ginger, and the remaining spice mixture. Cook, stirring, for 1 minute.
7. Stir in the tomatoes, using them to scrape up any browned veggies sticking to the bottom.
8. Add 4 cups water, the Better than Bouillon™, garbanzo beans, lime zest, and juice. Cover and bring to a boil over medium-high heat. Reduce heat and gently simmer, covered, until the vegetables are tender, about 15- 20 minutes or so.
9. Blend the peanut butter with the coconut milk, and 1 teaspoon of curry powder. (I use a blender.) Add to the soup. Stir to mix. Bring to a simmer, then cover and gently cook for five minutes or so. Stir in cilantro, the roasted cauliflower, and a little more tamari.
Serve over Golden Fried Tofu or brown rice. Serves 6 to 8.