I love this soup and it's exotic blend of flavors so much that I make it every year. Peanut butter is the unusual secret ingredient in this West African inspired soup.I love making soups on Sundays because then I have my lunch for the week at work.
- Heat the oil in a large pot over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Add the water to the pot, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a blender, blend the soup until almost smooth in small batches. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
233 cal, 45g carbs, 6g protein, 579% vitamin A