West African sweet potato & peanut butter soup

KMK farmers Kyle and Michele Reynolds have brought to market the first sweet potatoes of the season. You’ll never want to eat store bought again! Fresh sweet potatoes live up to their name. If sweet potatoes are picked, packed and shipped to market and sit in the store, the sugars turn to starch. So get a couple of pounds and make this east silky smooth and low fat soup. Full of beta carotene and other vitamins they are good and good for you! I’m serving this Saturday at the Visalia Farmers Market. I hope you’ll come taste a sample.

West African Sweet Potato and Peanut Soup
Cooks Illustrated International Cookbook
serve 4-6

INGREDIENTS:
2 Tbsp unsalted butter
1 medium onion, minced
1 tsp light brown sugar
3 medium garlic cloves, minced or pressed (about 1 Tbsp)
½ tsp ground coriander
½ tsp cayenne pepper
3 ½ cup chicken broth
2 cups water
2 pounds sweet potatoes peeled, quartered & lengthwise and sliced thin
3 Tbsp peanut butter
ground black pepper
1 Tbsp minced fresh cilantro leaves for garnish

DIRECTIONS:
1.Melt the butter in a large Dutch oven over medium-high heat.

2.Add the onion, brown sugar, and 1 teaspoon (2tsp) salt and cook, stirring frequently, until the onion is softened about 5 to 7 minutes.

3.Stir in the garlic, coriander and cayenne and cook until fragrant, about 30 seconds.

4.Add the broth, water and sweet potatoes and peanut butter. Bring to a boil over high heat.

5.Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25- 30 minutes.

6.Working in batches, puree the soup in a blender or food processor, until smooth and then return it to the saucepan. (The soup can be refrigerated for up to 2 days; reheat over medium low heat).

7.Season with salt and pepper to taste, stir in the cilantro and serve.