Tuesday, July 19, 2011

Pureed Sweet Potato & Peanut Stew with Chickpeas

The first time I made this soup, I was very silly and added the full amount of lime juice. Have I not learned to only add a little bit of the required citrus, taste, then add more if necessary?! Adding too much citrus can really ruin a soup, and then you have lots of sour soup to eat. So the next time I made it, I added half the amount and extra peanut butter, and it was perfect. And I love that it's a nice thick soup. Try the soup before adding the lime, it's really good like that too.

If this sounds good, you might also like:
Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Curried Chickpea Soup
Cocoa-Coconut Chili
Curried Split Pea Soup

Pureed Sweet Potato & Peanut Stew with Chickpeas
Adapted from Eat, Drink & Be Vegan

1 tbsp olive oil
6 cups sweet potatoes, peeled and chopped
2 cups onions, diced
1 cup celery, diced
4 large garlic cloves, minced
1 tsp salt
2 tsp cumin seeds
3 1/2 tsp ground coriander
1 tsp paprika
2 cups vegetable stock
3 cups water
5 tbsp grated ginger
3 tbsp natural peanut butter
2 cups cooked chickpeas
2 tbsp fresh squeezed lime juice (optional)

In a large pot on medium heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, and paprika, and stir to combine. Cover and cook for 5-7 minutes, stirring once or twice. Add stock, water, and 2 1/2 tbsp ginger. Stir to combine and increase heat to bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15-18 minutes or longer, until sweet potatoes have completely softened. Stir in remaining ginger and peanut butter. With a blender, puree soup until it is smooth. Stir in chickpeas, and lime juice (if using).


Ricki said...

I have a favorite stew that sounds a lot like this one (except mine's not pureed)--I think a smooth version would be great to try! And I'll keep your advice about the lime juice in mind--thanks! :)

Joanne said...

And...this is officially going on my list of food to make IMMEDIATELY. love.

janet @ the taste space said...

Soups in the summer, you and me, both! Looks delicious with some of my favourite ingredients. :)

Johanna GGG said...

Nothing worse that too much citrus in a soup - I usually remember to be cautious just as I have thrown in the lot - glad you found the right balance - sounds lovely

kickpleat said...

I actually love a lot of lime juice in soup - but then again, I have a sour tooth. I've made something similar from the rebar cookbook and it's my favorite soup. I'll have to try this recipe too.

Xiaolu @ 6 Bittersweets said...

Yummy! I've been wanting to try a peanut stew :). I added some peanut butter to some red thai curry noodles I made yesterday though and it was faaaabulous!

Hannah said...

You're really pushing me to get that book off my shelf! This looks so good... I know it might sound weird, but I'm planning to make it in advance, chill it thoroughly, and then use it as a pasta sauce. It just seems like a perfect summer dinner that way!

Eileen said...

Ooh! Now THIS is what should happen with the sweet potato and chickpeas that have been sitting forlornly in my cabinet.

Anonymous said...

this sounds yummy. i will have to try it!

Amy said...

I made this last night and it was delicious! We tasted it before adding the chickpeas & lime juice and liked it so much that we ate it as-is. My hubs isn't a huge soup fan but he really enjoyed this.

eatme_delicious said...

Amy: Yaey I'm so glad you and your husband enjoyed it. :)