African Sweet Potato Soup with Peanut Butter and Black Beans

This is a unique soup. The flavor combinations are very unexpected, but it’s the kind of surprise that, after I pondered it for a bit, I decided was a very good one. Especially if you happen to like peanut satay, which we both do, very much.

Poor Titus couldn’t weigh in on the whole combo because he’s not allowed to have peanuts yet.

This recipe comes straight from the Gluten-Free Goddess, except I used all black beans because I don’t like Black-Eyed Peas. I’ve tried ’em, and I don’t like ’em. If you happen to try this, let me know what you think!

African Sweet Potato Soup with Peanut Butter and Black Beans

1 tablespoon light olive oil or peanut oil
1 tablespoon red or green Thai Kitchen curry paste– hot or mild, to taste (start with less if you prefer it mild) [I used about 1-1/2 T. curry powder because I didn’t have curry paste]
1/2 teaspoon cinnamon [I used less cinnamon because I tend to prefer less cinnamony-flavors in my savory food]
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 medium sweet potato or yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapeño or other hot chile pepper, seeded, diced fine
3 14-oz. cans black beans, rinsed, drained [I used 1 1/2 cups dried black beans that I cooked most of the way before adding to the broth]
1 quart light broth
1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for one cup total)
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
2 tablespoons chopped fresh cilantro
Juice from 1 big juicy lime
2-3 teaspoons organic brown sugar or raw agave nectar, to taste
Sea salt and black pepper, to taste
For garnish:

Chopped fresh cilantro or parsley
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
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