Friday, November 18, 2011

Sweet Potato Peanut Bisque

My husband likes sweet potatoes so when he goes grocery shopping, and he if sees good sweet potatoes, he will bring them. He likes to bake the potatoes in the oven, and eat them as is of with a dash of salt.
I, on the other hand, can't eat them as is. I think they are a bit too sweet for my taste, and need some spice to make them more palatable. So, this time, when I saw sweet potatoes at home, I searched for some good recipes. I found quiet a few recipes for sweet potato peanut bisque, so I combined them and made the soup with the ingredients I had at home.

4 Medium sized Sweet Potatoes
3 Medium Tomatoes, Chopped
1 Small Onion, Chopped
3 Cloves of Garlic, Chopped
1 Inch Piece of Ginger, Grated
3 Cups Water (or more per your preference)
2 medium Carrots
2 Teaspoon Vegetable Oil
1.5 Teaspoon Cumin Powder
1.5 Teaspoon Coriander Powder
1 teaspoon Chili Powder (or Per taste)
2 Tablespoon Creamy Peanut Butter
1/2 Cup Chopped Peanuts, 1/4 Cup Chopped Cilantro (coriander leaves)

Pre-heat the oven to 400 degrees. Wash and put the potatoes in an aluminium foil. Prick them with the help of a fork or knife. Wrap the foil or make a pouch around the potatoes such that no steam escapes from the foil. Bake in the oven for 25 minutes or until tender. When cooled, peel and mash the potatoes.

Heat the oil in a pan. When hot, add the onion, ginger, garlic and carrots. When the onions have turned translucent, add the tomatoes and cook for 5-7 minutes or until the tomatoes are a bit tender. Now add 3 cups of water, mashed potatoes, and peanut butter. Cook on medium-low for 20 minutes. Take off the heat, let it cool completely. Once cooled, blend into a thick puree, add more water if needed.
Save aside some chopped peanuts and cilantro leaves. Add the rest of the chopped peanuts, and cilantro to the puree and cook on low for 5 minutes. Take off the stove. Serve hot garnished with chopped peanuts and cilantro.

Note: If you like your soup to be chunky, you can use chunky peanut butter. In that case, add the peanut butter to the potato mixture AFTER pureeing the potatoes. After adding the peanut butter, cook the mixture for 10 minutes on medium heat.

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