AuthorpadminCategorySoups & StewsDifficultyBeginnerThis soup uses the orange-flesh tubers that many people know as sweet potatoes.
In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.
Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 2½ tbsp ginger (reserve remaining 2½ tbsp).
Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to mediumlow, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.
Stir in remaining ginger and peanut butter. With a hand blender, briefly purée soup until it is just smooth but keeping some texture.
Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.
Ingredients
Directions
In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.
Cover and cook for 5–7 minutes, stirring once or twice. Add stock, water, and 2½ tbsp ginger (reserve remaining 2½ tbsp).
Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to mediumlow, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.
Stir in remaining ginger and peanut butter. With a hand blender, briefly purée soup until it is just smooth but keeping some texture.
Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.