Tuesday, November 17, 2009

Sweet potato, peanut, and coconut milk soup

I didn’t feel like cooking this week, so I made a giant pot
of soup on the weekend that we can reheat all week for lunches and
dinners.  It’s a mildly-spicy sweet
potato and peanut soup, very creamy and delicious though not exactly healthy
with its peanut butter and coconut milk broth.

The ingredients (for a HUGE batch—I cook it in a canning
kettle.  A normal soup pot’s worth would
probably be a 1/3 batch.):

¼ c + 2 T olive oil
3 medium yellow onions, roughly chopped
10 cloves garlic, minced or pressed
3 red bell peppers, roughly chopped
6 lbs orange-fleshed sweet potatoes or yams, unpeeled, in a ½-inch to ¾-inch dice
3 carrots, sliced
9-12 hot chiles, minced
1-2 lbs green beans, trimmed and chopped in bite-size pieces
1 28-oz can diced tomatoes, or 3½ cups diced fresh tomatoes, with their juices
½-1 can coconut milk
9-11 cups vegetable broth (to desired viscosity)
1 generous cup peanut butter
2 T brown sugar
1½ t ground cumin
1½ t coriander
1½ t cinnamon
1 T salt
1½ t ground black pepper
1½ c roasted peanuts (if salted, reduce salt in recipe)
Sriracha, cayenne, chile paste, or chile powder, if you want it to burn your mouth more

The process: 
  1. Heat oil in canning kettle or cauldron 
  2.  Saute onions, garlic, bell peppers, sweet potatoes, carrots, and hot peppers in oil about 7 minutes, until just starting to soften. 
  3.  Add everything else EXCEPT the peanuts.  Bring to a boil, covered, over high heat, then reduce heat and simmer, covered, about ½ hour or until sweet potatoes are very soft. 
  4.  Add peanuts and adjust seasoning if you so desire.  
  5.  EAT! 
  6.  EAT AGAIN 
By the way: this is also quite delicious served as a curry over brown rice.

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