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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

  1. 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.
  2. 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.
  3. Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.