- Brienne Boortz
- African Sweet Potato Soup
10 lbs. sweet potatoes, peeled
3 large onions, finely chopped
4 qts. plus 2 c. purified water
1 c. room-temperature peanut butter
2 rounded tbsp. garam masala
lb. fresh ginger
3 heaping tbsp. salt
Cut the sweet potatoes into small, bite-sized cubes. Sauté the onions until soft. Add the sweet potatoes and water to onions. Bring to a boil, then simmer for about 20 to 25 minutes, until tender, but don't undercook. While sweet potatoes are cooking, put remaining ingredients into a blender, adding a couple ladles of the water from the cooking pot. Blend well.
When the potatoes are soft, remove the pan from the heat and stir in the peanut butter mixture. Using an immersion (stick) blender, pulse the mix, but don't completely puree. You still want some identifiable pieces and some element of creaminess, too.
This is a spin-off from a random recipe we read many years ago, with more ginger, peanut butter and sweet potatoes than originally called for. This thick and hearty soup has become the favorite among many of our customers, some of whom ask us to notify them when we'll have this on the menu for the day. Tummies and taste buds are more than satisfied by this year-round crowd-pleaser. There rarely are leftovers when we make this soup, a sign that it continues to hold its place as the winning soup at Naturally's.
— Submitted by Naturally's Market & Cafe manager/chef Laura Deck and owner Ronda Burke