Spicy African Yam Soup Recipes

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
• Stir in the broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in tomatoes, garbanzo beans, jalapenos and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved.

Steps:

• Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Steps:

• Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
• Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
• Squeeze some lime juice over the pot or the individual bowls.

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft.
• Turn down heat if necessary to prevent burning.
• Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes.
• Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
• Serve hot with pita chips and a green salad.

Steps:

• Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
• In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
• Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
• Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
• Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
• Purée the soup until smooth. I just use my blender.
• Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.