Chef Deveri Gi ord, Brooklyn Street Local, Detroit
Ingredients
SERVINGS: 12 Cup(s)
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger root
- 1½ teaspoons ground cumin
- ¼ teaspoon ground cayenne red pepper
- 4 medium sweet potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 (15-ounce) can diced tomatoes
- 6 cups vegetable stock
- 1/3 cup natural peanut butter
- 1 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
For Garnish
- chopped peanuts, green onion, cilantro
Preparation
Heat oil in a large pot over medium heat. Add onion; cook for 5 minutes or until it starts to soften. Add garlic, ginger, cumin and cayenne; cook 1 minute, stirring constantly.
Add sweet potato, carrot and tomato; stir to coat vegetables in spices. Add vegetable stock and bring to a boil. Reduce heat to simmer for 30–40 minutes, or until vegetables are very tender.
Remove from heat and purée until smooth using an immersion blender, or in batches in blender or food processer. Return to stove and bring to a simmer. Whisk in peanut butter, salt and pepper until fully combined.
Serve hot, garnished with chopped green onion, cilantro or chopped peanuts.
