african sweet potato and peanut soup

We had a beer yesterday at a lovely brew pub in Hood River.  We sat in the quiet bar looking out the window at a place that doesn’t quite feel like home yet but is drawing us in none the less. We have had a few moments of panic.  Are we really doing this? Is this a huge mistake? What if we totally fail? AHHH!!! It’s crazy.  Lots of deep breaths and pep talks have helped but it is still scary.

When I find myself in moments of panic there is one thing I can count on to help ease my nerves.  My favorite apron, a wooden spoon, and a big old pot of soup simmering on the stove. It is extremely calming.

I made dinner for my parents last night.  They have a wonderful kitchen and it felt good to stand in front of a normal size stove! Our kitchen in Massachusetts was SO tiny.

I wanted to make comfort food since Taylor and I have been feeling a little crazy.  I stumbled upon a recipe for African sweet potato and peanut soup and new I had to try it.

This soup calmed us right down.  We can’t wait for leftovers for lunch!

African Sweet Potato Soup with Peanut Butter inspired by: glutenfreegoddess.blogspot.com

1 tbs peanut oil (or olive oil)

1 tbs red Thai Kitchen curry paste

1 tsp cinnamon

1 medium red onion, peeled and finely chopped

4 cloves of garlic, minced

1 large sweet potato, diced

1 large red bell pepper, seeded, cored and diced

1 jalapeno, seeded and diced

2 14 oz cans of black beans, rinsed and drained

1 quart veggie broth

1/2 cup natural peanut butter, melted in 1/2 cup boiling water.

1/2 tsp crushed red pepper flakes

large handful of chopped cilantro

juice from on large lime

2-3 tsp of brown sugar

salt and pepper to taste

Heat the oil in a large soup pot over medium heat.  Add the curry paste and cinnamon. Stir for a minute to infuse the oil with spice. Add the onion, garlic, bell pepper, sweet potato, and jalapeno. Stir and cook the veggies for about 5 minutes.

Add the black beans, broth, peanut butter (that was melted in the water) cilantro, and red pepper flakes.  Bring to a boil. Reduce heat once it has boiled and simmer for about 25 minutes.

Stir in the lime juice and brown sugar.  Serve warm with a dash more of cilantro on top! Hope you all enjoy this recipe as much as we did!

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to african sweet potato and peanut soup

  1. Trish says:

    I bet everyone has those same misgivings when they strike out on their own. My trainer at the gym is the same age as you and has just opened his own CrossFit gym (I actually backed him in this). He is feeling the same buzzings in his brain. I certainly hope that both you and my trainer succeed. I am looking forward to following your efforts – I hope you keep blogging!

  2. Beth says:

    Many of your readers can surely relate to that feeling of panic. The first time you sign a mortgage, or accepting a job offer, moving to a new home, starting a new business. (“What have I done? Yikes!!!”) You and Taylor are wise people and dedicated farmers. You’ve made a quality decision, and you’ll do well. Plus you have a circle of family, friends and loyal blog readers who are rooting for you and praying for your success at Tumbleweed Farm. Forward!

  3. alli says:

    This soup sounds Ah-Maaaaaay-Zing! Can’t wait to try it. Thanks for posting the recipe. Best of luck on all your new endeavors!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s