Sample Recipe – “Sweet Potato, Peanut and Ginger Soup”

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

Instructions
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

About blisspointfarm

Dedicated to sustainable living practices, environmental, nutritional and cooking education, as well as to the exploration and propagation of useful plants that can dramatically better people’s lives. I own and operate "Bliss Point Farm" located in Dyke, VA.
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