Name: Sweet Potato Soup Groundnut Soup with Black Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 tbsp Thai red curry paste ((optional)); 1/2 tsp cinnamon; 1 medium red or yellow onion (, diced); 4 cloves garlic (, minced); 1 large sweet potato (, peeled and diced); 2 carrots (, diced); 1/2 lb dried black beans (, soaked overnight and cooked until tender); 1 quart veggie broth; 1/2 cup all-natural peanut butter; 1/2 cup boiling water; 1/2 tsp red pepper flakes; 1 lime; 3 tsp brown sugar; salt and pepper to taste

Sweet Potato Soup Groundnut Soup with Black Beans

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 -5

Author adapted from Gluten-Free Goddess

Ingredients

1 tbsp olive oil
1 tbsp Thai red curry paste (optional)
1/2 tsp cinnamon
1 medium red or yellow onion , diced
4 cloves garlic , minced
1 large sweet potato , peeled and diced
2 carrots , diced
1/2 lb dried black beans , soaked overnight and cooked until tender
1 quart veggie broth
1/2 cup all-natural peanut butter
1/2 cup boiling water
1/2 tsp red pepper flakes
1 lime
3 tsp brown sugar
salt and pepper to taste

Instructions

Heat the olive oil in a large soup pot. Add curry paste and cinnamon. Stir for 1 minute or so so that the olive oil gets infused with the spice. Add the onion, garlic, sweet potato and carrot. Stir and cook the veggies for 5-7 minutes until softened.
Add the beans and broth. Melt the peanut butter by mixing it with 1/2 cup boiling water. Add that to the mix. Add the red pepper flakes.
Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.

Sweet Potato Soup Groundnut Soup with Black Beans