African yam & peanut soup

New mom or not, you will love this soup. It’s one of the first dishes I ever made my husband when we were first dating. It closely adheres to ayurvedic postpartum nutrition, but most importantly, it tastes good and will warm your body and heart.

Once cooked, you can use a hand blender to puree, but it’s not necessary. I let it simmer long enough that it becomes quite smooth on its own.

Ingredients:

  • 8 C water or vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp Himalayan rock salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 sweet bell pepper (red or orange), diced
  • 3 medium yams, peeled and roughed chopped
  • 5 tbsp natural smooth peanut butter
  • Juice of lime to taste

Directions:

In a soup pot, heat oil over medium heat and add onion and a pinch of salt. Saute for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and saute until soft and golden. Stir in pepper, yams, and salt, and continue cooking until they begin to stick to the bottom of the pot. Then add your water/stock to cover, bringing to a boil, and reduce to simmer. Cover partially and simmer until yams are tender.

Add peanut butter and simmer 30 minutes. Puree the soup until smooth (I do it directly in the pot with a hand blender).

Continue simmering for another 10 minutes. Just before serving, add the fresh lime juice.