African Sweet Potato and Peanut Soup
1 1/2 pounds sweet potatoes
2 tablespoons of canola oil
8 Roma tomatoes
1 tablespoon curry powder
1 cup onions
1 1/2 teaspoons minced garlic
1/2 cup smooth natural peanut butter
1 cup unsweetened light coconut milk
1 quart organic low sodium chicken stock or vegetable stock
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon agave nectar
Preheat oven to 400 degrees F.
Coat the sweet potatoes with 1/2 tablespoon of the canola oil and place in the oven on cookie sheet- roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard the skins. Reserve the sweet potato flesh until ready to use.
Place the tomatoes in a mixing bowl and coat with 1 tablespoon of canola oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes.I usually put them in with the sweet potatoes, for the last 25 minutes of the potatoes roasting, and let them cool together, while I get everything else ready! Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.
Set a 4 quart stockpot over a medium high heat and add 1 tablespoons of canola oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds.
Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter, coconut milk and chicken stock to the pot and stir to blend. Bring to a boil, reduce the heat and simmer for 15 minutes.
With an immersion blender or a regular blender, puree until smooth.