A delightful and hearty soup inspired by African flavors, featuring a creamy peanut base and a medley of roasted vegetables.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the vegetables.
Lightly coat the sweet potatoes with a drizzle of oil and place them on a baking sheet.
Using parchment paper on the baking sheet can make cleanup easier.
Roast the sweet potatoes in the oven until they are tender when pierced with a fork, about 35-45 minutes.
Turn the sweet potatoes halfway through roasting for even cooking.
Meanwhile, toss the tomatoes with a bit of oil, spread them on a baking sheet, and season lightly with salt and pepper.
Use ripe tomatoes for the best flavor.
Roast the tomatoes in the oven until they are slightly shriveled, about 20 minutes.
Roasting enhances the sweetness of the tomatoes.
Once the sweet potatoes are cool enough to handle, peel off the skins.
The skins should come off easily after roasting.
In a stockpot, heat a bit of oil over medium heat. Add the curry powder and toast until fragrant, about 2 minutes.
Stir constantly to prevent the spices from burning.
Add the onions to the pot and cook until softened, about 5 minutes.
Stir occasionally to ensure even cooking.
Stir in the garlic and cook for 30 seconds until aromatic.
Garlic cooks quickly, so keep an eye on it to prevent burning.
Add the cayenne pepper and peanut butter, stirring well to combine.
The peanut butter will thicken the mixture, so stir continuously.
Add the roasted tomatoes, sweet potatoes, chicken broth, and coconut milk to the pot. Bring to a boil.
Stir occasionally to ensure the ingredients are well mixed.
Reduce the heat and let the soup simmer for 15 minutes.
Simmering allows the flavors to meld together.
Remove the pot from heat and blend the soup in batches until smooth.
Be cautious when blending hot liquids; allow some steam to escape.
Serve the soup warm, garnished with a sprinkle of chopped peanuts or fresh herbs if desired.
Pair with crusty bread or rice for a complete meal.
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