African Tomato-Peanut Soup

Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press).

Simple Solution
Peanuts and sweet potatoes are dietary staples in many parts of
Africa. This savory recipe combines them with warming spices and
lycopene-rich tomatoes to make a soup that perks up the palate,
nourishes the body, and warms the soul.

Flavorful and substantial, this soup pleases with its intriguing
tastes and textures. Imagine stirring it with a wooden spoon as the
mouth-watering aromas rise from the pot bubbling over the cooking
fire. An offering of good taste and good health for those you love:

1 tablespoon canola or corn oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 1/2 cups diced tomatoes, with juice
2 large sweet potatoes, peeled and chopped
1 carrot, chopped
4 1/2 cups water
Salt to taste
1 pinch cayenne (optional)
1/4 cup chopped unsalted, dry-roasted peanuts
2 tablespoons peanut butter
1 tablespoons chopped fresh cilantro

Heat the oil in a large soup pot over medium-high heat, add onion, and
cook 10 minutes, stirring occasionally, until onion begins to brown. Add
garlic, ginger, and spices and cook 3 minutes, stirring frequently. Add
tomatoes, sweet potatoes, and carrot and cook for 5 minutes. Add water and
salt, bring mixture to a boil, then cover the pot, reduce the heat, and
simmer soup 30 minutes. Using a blender, food processor, or hand-held
immersion blender, puree the soup until nearly smooth. Add peanuts, peanut
butter, and cayenne, if using, and whisk to combine thoroughly. Gently
reheat soup and serve hot, topped with cilantro.

Serves 6.

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