Thursday, February 23, 2012

African Yam & Peanut Soup with Ginger and Pineapple

Everybody Likes Sandwiches was one of the first blogs I read. And I remember from years ago that this soup was one of Jeannette's favourites from my favourite cookbook. It's taken me a million years to make though - I think because I was scared of the full can of pineapple that you add. I do not enjoy fruit in my meals usually. But not surprisingly, I really enjoyed this soup! Loved it even. It's very well balanced, and you can taste the ginger, peanut butter and a bit of pineapple.


Sweet potatoes and peanut butter are definitely one of my favourite combinations in a soup. I've made this pureed sweet potato & peanut stew with chickpeas, which is sort of similar to this one. But this soup has pineapple, tomatoes, red bell pepper, cilantro and no chickpeas. They both have coriander, cumin, onion, and ginger. Both are delicious and I can't choose between them!

If this sounds good, you might also like:
Curried Sweet Potato, Carrot and Red Lentil Soup
Curried Chickpea Soup
Thai Coconut Corn Stew
Curried Sweet Potato Soup

African Yam & Peanut Soup with Ginger and Pineapple
Adapted from Rebar: Modern Food Cookbook

Serves 8

8 cups vegetable stock
1 tbsp canola oil
1 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
1/4 tsp chili pepper flakes
1 tsp paprika
1 red bell pepper, diced
3 lb sweet potatoes, peeled and roughly chopped
14 oz (398 mL) can water packed pineapple, drained with juice reserved
3 ripe tomatoes, chopped
5 tbsp natural smooth peanut butter
1/2 bunch cilantro, chopped
juice of 2 limes, or more to taste

In a soup pot, heat oil over medium heat. Add onion and saute for 10 minutes, stirring occasionally. Add the garlic, ginger and spices, and saute until soft and golden. Stir in red pepper, sweet potatoes and salt and cook until they start to stick to the bottom of th epan. Add the vegetable stock, bring to a boil and then reduce to simmer. Cover partially and simmer until sweet potatoes are tender.

Add pineapple (with or without the reserved juice - I didn't add the juice), tomatoes, and peanut butter, and simmer for 30 minutes. Puree the soup.

Return the soup to the pot and simmer for 10 minutes. Season to taste with more salt and/or pineapple juice. Just before serving, add cilantro and fresh lime juice.

8 comments:

Maureen said...

What a wonderful soup. I've never eaten sweet potato soup much less added peanuts to it but the flavor combination whispers delicious in my ear.

janet @ the taste space said...

Welcome to the sweet side.. fruit for savoury uses!! :)

I've had this bookmarked, too, and glad to hear you loved it. :)

kickpleat said...

Yay! So glad you tried this recipe out. It's still one of my favorite soups because it is so packed with flavour. The lime juice at the end is a must :)

Helene said...

I've seen this recipe in Rebar but have not make it yet. How would you rate it? Waiting to hear from you. Thanks.

Joanne said...

I've been reading Jeanette's blog for FOREVER and somehow missed this one! It definitely sounds like something I'd love...all my favorite flavors blended together!

Maggie Muggins said...

Pineapple eh? Hmmm, that sounds interesting. I bet it tastes oh so delicious!

Eileen said...

You know, the Rebar cookbook was at my local used store a while ago, and I kept meaning to get it when I had trade credit...and then I got trade credit & discovered it was gone! Boo! This soup sounds great--maybe I should just order a copy for real. :)

Amy said...

This soup sounds so intriguing - what an interesting combination of flavors!