African Yam & Peanut Soup with Ginger and Pineapple

contributed by Jeanne Strong
(originally given to me by Betsy MacGregor)
Serves 8

8 cups vegetable stock
2 tbsp vegetable oil
 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
½ tsp cayenne pepper
1 tsp paprika
1 red bell pepper, diced (I omitted)
4 medium yams (or sweet potatoes), peeled and roughly chopped
14 oz can water packed pineapple, drained with juice reserved (mangoes work too)
3 ripe tomatoes, chopped
5 tbsp smooth peanut butter
1 bunch cilantro, chopped
juice of 2 limes, or more to taste
Hot sauce to taste – if needed (which I didn’t, depends on the “hot units” of cayenne)

In a soup pot, heat oil over medium heat. Add onion and a pinch of salt, sauté for 10 minutes, stirring occasionally. Add the garlic, ginger and spices, and sauté until soft and golden. Stir in red pepper, yams and salt and cook until they start to stick to the bottom of the pot. Add the vegetable stock, bring to a boil and then reduce to simmer. Cover partially and simmer until yams are tender.

Add pineapple (with juice – I did add the juice), tomatoes, and peanut butter, and simmer for 30 minutes. Puree the soup (I only partially pureed).

Return the soup to the pot and simmer for 10 minutes. Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add cilantro and fresh lime juice.


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