Moroccan Peanut Veggie Soup

Excellent new recipe of Jen’s. I think what made it so great was all the extra cayenne pepper. Enjoy!


1 tablespoon olive oil

1 medium yellow onion chopped

2 celery stalks chopped

2 teaspoons minced garlic

2 teaspoons ground chili powder

1 teaspoon grated fresh gingerroot

1 teaspoon ground cumin

1 teaspoon cayenne powder

1 can diced tomatoes or 5 medium tomatoes diced

4 cups vegetable or chicken broth

1 large sweet potato, peeled and finely diced, (about 2 cups)

1/2 cups smooth peanut butter


In large Dutch oven or saucepan, heat oil over medium heat. Add onion, celery, garlic, chili powder, ginger, cumin and cayenne, stirring occasionally, until softened, about 4 minutes. Add tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender (about 20 minutes). Whisk in peanut butter and let simmer for 5 minutes. Season to taste with salt and pepper. Soup can be served chunky or pureed.


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