Yam and Peanut Soup

Try the Yam and Peanut Soup recipe from the 'Fast Food, Good Food' cookbook
Contributor
Yam and Peanut Soup

Ditte Isager

There are many ways of making this hearty soup, inspired by African cuisine (although yams, tomatoes, and both sweet and hot peppers are all native to the New World). I first tasted a version at a creative vegetarian restaurant in Victoria, British Columbia, the much-loved Rebar Modern Food. (I highly recommend the Rebar: Modern Food Cookbook.) Many people will find the combinations of flavors in this soup novel and appealing. This is a good first course for fall and winter.

Fast Food, Good Food More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company Copyright © 2015 by Andrew Weil, MD

8
Servings
100
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  grapeseed oil
  • 1/2  large yellow onion, diced
  • 1/2  Teaspoon  sea salt, or more to taste
  • garlic cloves, pressed and allowed to sit for ten minutes
  • 3  Tablespoons  peeled, finely grated fresh ginger
  • 1 1/2  Teaspoon  ground cumin
  • 1 1/2  Teaspoon  ground coriander
  • 1/2  Teaspoon  sweet paprika
  • 1/4  Teaspoon  cayenne pepper
  • yams, peeled and cut into half-inch cubes
  • small red bell pepper, seeded and diced
  • 4  Cups  vegetable broth or stock
  • 1/2  Cup  freshly squeezed orange juice
  • large ripe tomato, chopped, or a third cup canned diced plum tomatoes
  • 2 1/2  Tablespoons  natural smooth peanut butter
  • 1/4  Cup  dry-roasted peanuts, chopped
  • 1/2  Cup  fresh cilantro leaves, chopped (optional)
  • limes, quartered
  • Hot sauce, to taste

Directions

Heat the oil in a large soup pot over medium-high heat. Add the onions and a pinch of salt and sauté until translucent, about 6 minutes. Add the garlic, ginger, and spices, and sauté for 2 minutes more.

Reduce the heat to medium, add the yams and red pepper, and sauté until they start to just stick to the bottom of the pot, about 4 to 5 minutes.

Add 3 cups of the stock, the orange juice, tomato, and peanut butter and stir to combine. Bring the soup to a boil and then reduce the heat so it is simmering. Cover and cook until the yams are tender, about 15 minutes.

Transfer the soup to a blender or use an immersion blender and puree the soup until smooth. Thin the soup with more stock to reach your desired consistency, and reheat to serving temperature. Taste and adjust the seasoning with salt, if necessary.

Just before serving, garnish each bowl with peanuts and chopped cilantro. Serve with limes and hot sauce.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
46µg
7%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
17mg
2%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
52mg
7%
Selenium, Se
3µg
5%
Sodium, Na
291mg
19%
Water
128g
5%

Yam Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Yam Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.