African Sweet Potato & Peanut Soup
Autumn is here. It's yummy soup season. I created this raw soup for my Mom based on a cooked African soup recipe. It's quick, easy and delicious. The colors are very inviting as well. Your vitamin and spices will gently warm it just enough to create the illusion of a warm winter West-African wonderland! Come one, you know Johnny loves to get jiggy jazzy with his recipes... and words!
Best to use organic and local ingredients:
1 sweet potato
3 medium sized ripe heirloom tomatoes
2 small handfuls sprouted peanuts
1x1 inch chunk sweet onion
2 pinches of cumin
1 pinch cinnamon
1 pinch cayenne or chili powder
1/2 cup water - varies depending on desired consistency
Note: I recommend you use filtered water and not extra
tomato to water the soup down. Too much tomato will
dominate the taste of the precious sweet potato.
2 inch chunk of red bell pepper finely chopped
1/4 cup chopped cilantro
a few chopped/crushed sprouted peanuts
sea salt/black pepper to taste
and if you are feeling spicy add a pinch of cayenne
on top - remember a little goes a long way!
Play around with your spices, add more or less
or other ones as well. These 3 went well together.
Your spice influences should be those found in curry.
Optional ingredients based on original recipe: add garlic,
fresh ginger, green or spring onions and/or red bell
pepper to soup base.
Place all non-garnish ingredients into Vitamix or high speed blender.
Blend until desired consistency. Remember that the longer you run it
the more it will heat up... Add more water if soup is too thick. When I
poured it into the boil it formed a slightly oil ring around the edges
making it the perfect medium soup based consistency... just enough
to coat your spoon but soothe and melt in your mouth.
Pour into bowl. Artistically arrange garnish on top! Wonderful eaten in/
with handmade cermanic or bamboo eatery and utensils.