African Sweet Potato and Peanut Soup

Made this for dinner tonight and its tastes really good. For a more substantial soup, add an additional spoonful of cooked rice to the bowl with the scallions and peanuts. I served it with some delicious sun-dried tomatoe, parmesan & basil whirls...yummmm!


African Sweet Potato and Peanut Soup
Adapted from CL MB hAndyman

1 Tbsp oil
1 large onion, chopped
2 garlic cloves, minced
2 tsp minced fresh ginger root
1-1/2 tsp ground cumin
1-1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch ground cloves
3 ripe medium tomatoes, chopped
2 large sweet potatoes (about 1-1/2 pounds) peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
4-1/2 cups water
1 teaspoon salt
1 pinch cayenne
1/4 cup chopped, dry-roasted, unsalted peanuts
2 tablespoons peanut butter
chopped fresh cilantro

In a large saucepan or small stockpot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion browns around the edges. Add the garlic, ginger, and spices, and cook for 3 more minutes, stirring often.Add the tomatoes, sweet potatoes, and carrot, and cook for 5 minutes.

Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 30 minutes.

Remove from heat and add the peanut butter; whisk until the peanut butter is fully incorporated. With a food processor or blender, blend the soup (in batches) almost to a puree. Taste, and add the cayenne, if you like. Reheat the soup and ladle into bowls. Top with chopped cilantro and the peanuts.

Serves six.

*********

I have to admit that these are more a party food than a side for soup but they were still very tasty!

Sun-Dried Tomato, Parmesan & Basil Whirls
Adapted from Cherrapeno

1 packet puff pastry
1-2 cups of grated fresh Parmesan cheese (*NOT* from the bottle...pls!!)
1 cup sun-dried tomatoes, drained from olive oil and chopped
1/2 cup fresh basil leaves, torn up
1 tsp chilli flakes, to taste
1 egg, beaten, for glazing

Preheat oven to 400*F. Roll out the pastry quite thin into a large rectangle.

Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted.

Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray.

Brush the roll with beaten egg and with a sharp knife or thread, cut it into slices that are no more than 1/2in wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg.

Bake in oven for 15 minutes or so, until they are beginning to brown and the pastry is cooked.

Serve hot or cold.