½ cup toasted peanut oil
1 large onion, peeled and cut into eighths
2 garlic cloves
2 teaspoons fresh ginger, peeled and chopped
2 teaspoons cumin powder
2 teaspoons coriander powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 Tablespoons organic tomato paste
8 Cups organic chicken or vegetable stock (low sodium)
2 sweet potatoes (1 ½ – 2 lbs.), peeled and cut into 2 inch cubes
1 carrot, peeled and cut into 2 inch sections
1/4 cup dry roasted peanuts, chopped
½ cup organic dark roasted peanut butter*
1 teaspoon salt
¼ teaspoon cayenne pepper
Sour cream, dollop, optional
½ bunch fresh cilantro, chopped
Coat the sweet potatoes, carrot and onion wedges with all but 2 tablespoons of the oil, and sprinkle with the salt. Place on a baking sheet. Bake in a 375° oven for 30 – 40 minutes until soft. Cut off any black. Dark brown is fine.
Meanwhile heat a heavy bottom saucepan or Dutch oven, add the remaining 2 Tablespoons of oil.
Add the garlic, ginger and all of the spices, sauté for 3 – 4 minutes, stirring. Add the tomato paste, peanut butter, the roasted vegetables, salt, cayenne pepper, and stock. Mix well.
Remove from the heat, put mixture into the bowl of a blender or food processor, in batches, blend until smooth. Pour mixture back into the saucepan, heat over medium – low heat until heated through.
Ladle into bowls, garnish with a dollop of sour cream (optional), chopped peanuts and cilantro.
Serves 6 – 8