Growing up, I don’t remember ever eating a sweet potato. I’m not sure why, but it was only recently that I started integrating them into my diet. Sweet Potatoes are a great source of nutrition. High in fiber, they are loaded with vitamins A and C, iron and calcium. I hope you’ll give this soup a try, even if you’ve never had sweet potatoes before 🙂
Don’t be afraid of the peanut butter. It adds a great depth to this soup, which originated in Africa.
Sweet Potato Soup
makes 8 servings
1/2 cup peanut butter
2 tb. vegetable oil
2 cups chopped onion
6 cups peeled and cubed sweet potato
1 tb ground cumin
2 15 oz cans garbanzo beans, drained
2 14 1/2 oz cans low sodium vegetable broth
1 28 oz can diced tomatoes, undrained
salt and pepper to taste
Heat oil in soup pot over medium heat. Add onion and saute until lightly browned, about 7 minutes.
Add peanut butter, sweet potato, and remaining ingredients; bring to a boil. Reduce heat, simmer uncovered for 30 minutes or until potatoes are tender.