M'batata (Sweet Potato and Peanut Soup)

Instructions

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns translucent and smells fragrant.

Stir in the sweet potato cubes and cook them with the onion and garlic for a couple of minutes. Pour in the broth so the potatoes are fully covered, bring it to a boil, then turn the heat down to a simmer.

Simmer until the sweet potatoes are tender enough to mash easily with a fork, usually 15 to 20 minutes. While they cook, toast the peanuts in a dry skillet over medium heat until they smell nutty and look lightly browned.

Grind the toasted peanuts in a blender or food processor until they form a smooth paste like peanut butter. Stop and scrape down the sides a few times so nothing stays chunky.

Take the pot off the heat and let it cool a little. Mash the sweet potatoes right in the broth with a potato masher or the back of a fork until the soup is smooth and creamy.

Put the pot back on low heat and stir in the peanut paste until it is fully mixed in and the soup thickens. Add the cumin, coriander, chile powder if using, salt and pepper, and let it cook together for a few minutes.

If you are using coconut milk, stir it in and simmer for 5 more minutes, stirring now and then. Taste and adjust the salt, pepper and spices.

Ladle the soup into bowls and top with chopped cilantro or parsley if you like.