I had a dozen baked sweet potatoes left over from the Thanksgiving celebration that I turned into a creamy, nutty, dairy-free soup this week.
Africans often prepare sweet potatoes with peanuts or peanut butter and milk, like I did in my African Peanut Butter Chicken recipe in the Glorious One-Pot Meals cookbook, and many readers have told me how much they love the combination, as do I. For this recipe, I decided to go with Sunbutter, a yummy sunflower seed butter product that has replaced peanut butter in our house, and use coconut milk for rich creaminess.
As a twist, I added some Chat Masala spice mix from The Savory Spice Shop. Chat Masala is an interesting spice mix with a taste of the sub-continent. I love it sprinkled on fresh watermelon, too, though my kids are not the fans that I am.
So, here’s my recipe for sweet potato soup with Indian and African influences:
Creamy Sweet Potato Soup (Dairy-free)
- 12 baked sweet potatoes, cooled (or baked squash would work well, too)
- 1 14 oz. can coconut milk (or any other milk or milk substitute)
- 3 tablespoons Sunbutter (or any other nut butter)
- 1 14 oz. can chickpeas (garbanzo beans), drained and rinsed (or any other bean)
- 2 teaspoons Chat Masala, or to taste
- sea salt, to taste
- chopped parsley for garnish
Peel the baked sweet potatoes and drop the flesh into a soup pot. Add coconut milk, Sunbutter, and about 5 cups of water. Blend with an immersion blender until smooth and lump-free (add more water if desired to thin the soup). Heat until steaming; season with Chat Masala and salt. Add chickpeas. Serve garnished with parsley.