North African Peanut + Sweet Potato Soup
Happy New Year, Gentle Reader. It's a new dawn. It's a new day. And it's time for a black-eyed pea recipe. One of my favorites, with North African inspired flavors. Serving black-eyed peas and beans at the start of a freshly birthed year is serious good mojo in some circles.
At least that's what they tell me.
Why eating a plate of legumes on New Year's Day brings luck I've no idea, but someone somewhere decided these humble little nuggets of vegan protein were a good and fortunate culinary choice. So why not?
Karina's African Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans
My take on African flavors... Why I love this soup? I admit, it's the peanut butter. It nudges the broth into a rich, garlicky, peppery brew with a citrus-y finish (thanks to lime juice and cilantro). As for the curry spices, you can make this soul-satisfying soup as mild or as spicy as your taste buds prefer.
1 tablespoon light olive oil or peanut oil
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
This soups works beautifully cooked slow in a Crock Pot; follow the manufacturer's guidance for cooking vegetable soups.