I started working on my post-partum freezer when I was about 38 weeks pregnant. I’d like to say that by that point, the hospital bag was packed, the nursery was put together, the clothes were all neatly hanging with month-by-month dividers, but that just wasn’t the case. Our minds were frantic and our preparations mirrored that - half finished projects cluttered our small apartment. We were not ready for our new roommate.

Perhaps as a direct result, I turned to the one thing that brought confidence and comfort: cooking. After a $300 run to Costco, I got to work. Three days and dozens of kitchen cleans later, my freezer was packed. Ginger fried rice. Chicken congee. Pasta bakes. So many soups. I knew the one thing I could do to take care of myself in the present was to take care of my future self.

This peanut and sweet potato soup was cherished in those early months. Hearty, comforting, nutritionally dense, and smooth enough to sip one handed out of a coffee mug while feeding my son with the other. I hope you find as much comfort in it as I did.

Sweet Potato Peanut Soup

This simple soup requires more patience than effort. Lighten your prep load by simply rough chopping all of the vegetables - they are all going to get blended up anyway so no need for perfection. If you don’t have the Ethiopian berbere spice or the Indian garam masala on hand, choose your favorite combination of warming spices: smoked paprika, cumin, coriander, chili powder, and/or a touch of cinnamon or allspice will complement the flavors of peanut, tomato and coconut. You could also sub the peanuts for 1/2 cup natural peanut butter.     

Serves: 4-6
Prep time: 15 minutes
Cook time: 50 minutes

1 tablespoon coconut oil or butter
1 yellow onion, sliced into thin half moons
2 stalks celery, rough chopped
1 large carrot, rough chopped
1 inch fresh ginger, minced
2 cloves garlic, minced
2 teaspoons berbere or garam masala
2 medium sized sweet potatoes, rough chopped
3/4 cups roasted unsalted peanuts
1 14-oz can whole fat coconut milk
1 14-oz can fire roasted tomatoes
3 cups vegetable broth
Salt to taste

To Garnish (optional):
Peanuts
Cilantro
Coconut cream

Melt the coconut oil over medium-high heat in a medium sized stockpot. Add onion, celery and carrot with a good pinch of salt and cook, stirring frequently, 5-7 minutes. Add ginger and garlic and stir 1 minute more. Add berbere and stir 30 seconds more until fragrant, stirring frequently so that the spice doesn’t burn. Finally, add sweet potato, peanuts, coconut milk, tomatoes, and vegetable broth and increase heat to high. When it boils, turn the heat down to low, cover, and simmer until all vegetables are tender, about 40 minutes. Using an immersion or standing blender, puree the soup until smooth. Taste for salt and adjust accordingly. Sprinkle on any optional garnishes, serve, and enjoy.