Spicy Sweet Potato & Peanut Stew is the ultimate cold weather food. Bold, creamy, and flavorful, this simple dish warms you from the inside out.
Course: Main Course, Soup
1tablespoonextra virgin olive oil(or other oil of choice)
1yellow onionfinely diced
2-3cloves garlicfinely minced
5-6medium carrotspeeled and chopped into 2" pieces
4medium sweet potatoesroughly 2 ½-3 cups puréed
½teaspoonground black pepper
3-4tablespoonyellow curry paste
3tablespooncreamy peanut butter
13.5ozcanned coconut milklite or regular
3cupschicken or veggie broth
1cupcanned black beansrinsed and drained
Wash and prep your garlic, onion, carrots, and sweet potatoes; set aside.
Heat oil in a large soup pot on medium. Add garlic, onions, salt, and pepper and sauté until onions are translucent, roughly 3-4 minutes. Add curry paste and stir until well mixed. If using a dryer paste (like ours) you can add a few splashes of broth to keep mixture from burning.
Next, add your turmeric, cayenne (if using) and continue sautéing for one more minute. Next, add your coconut milk and broth and increase heat to high (any small 'chunks' of coconut milk will begin to melt into a smooth, golden broth).
Once broth begins to boil, reduce heat to a simmer. Add carrots and sweet potatoes and cover with a lid for 12-14 minutes or until vegetables are tender but not mushy. Remove lid and add peanut butter, stir well to incorporate well.
To make your soup extra thick and creamy, scoop out half of the sweet potatoes, remove skins, and blend. Add blended potatoes back to your soup pot and stir until well combined.
Remove soup from heat. Add in black beans and additional splashes of milk or broth, as desired, to thin. Serve with a sriracha drizzle for heat or crushed peanuts for some added crunch.
Pro-Tip: To save time, we like to bake big batches of sweet potatoes ahead of time, pureé them, and freeze them in ice cube trays for recipes just like these! You can add these frozen potatoes to oats, smoothies, soups, and more!