Recipe for Berbere Spiced Creamy and Nutty Sweet Potato Soup

This African Peanut Stew inspired soup will warm you on even the most cold, blustery days of winter!

A velvety smooth, warmly spiced bowl of this will keep you cozy and toasty when the snow is falling outside.  Perfectly balanced sweetness of yams, fragrant Berbere spice, and the bright acidity of tomatoes round out this dish for the perfect bowl of comfort.

INGREDIENTS:

• 3TBSP olive oil

• 4 lg sweet potato or garnet yams (about 2 lbs)

• 1/2 red bell pepper, diced

• 1 sweet Vidalia onion, diced

• 1 shallot, diced

• 2 whole cloves garlic, smashed

• 2 tsp fresh ginger root, minced/grated

• 2 1/2 tsp berbere seasoning

• 2 vegetable bouillon cubes (can omit, and swap the water for vegetable broth/stock)

• 1 15oz can of diced tomatoes or diced fire roasted tomatoes + 2 or 3 cans worth of water (or vegetable broth/stock)

• 1/2 c almond butter, peanut butter, or nut butter of your choice

• chili peppers to taste

DIRECTIONS:

Heat oil on “brown” setting on your multi-cooker, or in heavy bottomed pot on stove over med-high.  Add all veggies.  Stir and sauté until onions become translucent.  Add the seasoning and bouillon cubes and stir another 2 to 3 minutes until fragrant. Add tomatoes & water, cover pot and cook at high-pressure for 25 minutes or simmer on stove for 30.  Once pressure is released, stir in the almond butter.  Blend the soup until it has a smooth, velvety consistency (or leave some a little chunky for some extra texture!)

Garnish with fresh lime wedges, cilantro, or chili peppers.  Serve by itself or with jasmine rice, bread or injera!

Serves 6 to 8 soup bowls.