African Sweet Potato Soup With Peanut Butter And Black Beans

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon light olive oil or 1 tablespoon peanut oil
• 1 1/2 tablespoons curry powder or 1 tablespoon hot thai kitchen curry paste or 1 tablespoon mild curry paste, to taste
• 1/2 teaspoon cinnamon (i used less cinnamon because i tend to prefer less cinnamony-flavors in my savory food)
• 1 medium red onion, peeled, diced
• 4 garlic cloves, minced
• 1 medium sweet potatoes or 1 medium yam, peeled, diced
• 1 large yellow bell pepper, cored, seeded, diced
• 1 jalapenos or 1 other hot chili pepper, seeded, diced fine
• 3 (14 ounce) cans black beans, rinsed, drained (i used 1 1/2 cups dried black beans that i cooked most of the way before adding to the broth)
• 1 quart light broth
• 1/2 teaspoon crushed hot red pepper flakes, to taste
• 2 tablespoons chopped fresh cilantro
• 1 big juicy lime, juice of
• 2 -3 teaspoons organic brown sugar or 2 -3 teaspoons raw agave nectar, to taste
• sea salt and black pepper, to taste

Recipe

• 1 heat the light olive oil in large soup pot. add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. add the onion, garlic, sweet potato, yellow pepper and jalapeño. stir and cook the veggies for 5-7 minutes, until softened.
• 2 add the black-eyed peas, and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
• 3 bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
• 4 stir in the lime juice and brown sugar or agave. season with sea salt and ground pepper, to taste. warm through and taste for seasoning adjustments.