Spicy African Yam Soup Recipes

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SPICY AFRICAN YAM SOUP



Spicy African Yam Soup image

This soup sounded interesting when I ran across it on Allrecipes.com It was submitted Colleen Campo. She stated: "An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"

Provided by Happy Hippie

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 garlic clove, minced
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1 cup chunky salsa
15 1/2 ounces garbanzo beans, drained
1 cup zucchini, diced
1/2 cup rice, cooked
2 tablespoons creamy peanut butter

Steps:

  • Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft.
  • Turn down heat if necessary to prevent burning.
  • Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes.
  • Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
  • Stir in the cooked rice and peanut butter until the peanut butter has dissolved.
  • Serve hot with pita chips and a green salad.

Nutrition Facts : Calories 374.7, Fat 8.2, SaturatedFat 1.6, Sodium 1539.4, Carbohydrate 60.7, Fiber 8.4, Sugar 6.1, Protein 16.1

SPICY AFRICAN YAM SOUP



Spicy African Yam Soup image

An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!

Provided by Colleen Campo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, minced
4 cups chicken broth
1 teaspoon dried thyme
½ teaspoon ground cumin
1 cup chunky salsa
1 (15.5 ounce) can garbanzo beans, drained
1 cup diced zucchini
½ cup cooked rice
2 tablespoons creamy peanut butter

Steps:

  • Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
  • Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
  • Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 62.2 g, Fat 6.9 g, Fiber 10.7 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 822.1 mg, Sugar 8.8 g

SPICY AFRICAN PEANUT SOUP



Spicy African Peanut Soup image

We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.

Provided by Sackville

Categories     Yam/Sweet Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups stock or 3 cups water
2 slices fresh ginger
1 sweet potato, peeled and chopped
2 carrots, chopped
1 yellow pepper, chopped
1/2 teaspoon cayenne or 2 fresh chili peppers
1 tablespoon oil
2 onions, chopped
3 green onions, chopped
1 tablespoon brown sugar
1/2 cup peanut butter
1 cup tomato juice
2 garlic cloves, chopped
salt and pepper

Steps:

  • Heat the oil in a large saucepan over high heat.
  • Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
  • Cook for 2 minutes, then add potato and stock.
  • Bring to the boil and simmer 10 minutes.
  • Transfer the vegetables to a food processor and purée until smooth.
  • Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
  • Add sugar, salt and pepper.
  • Serve sprinkled with green onions.

SPICY WEST AFRICAN SWEET POTATO SOUP



Spicy West African Sweet Potato Soup image

Nice spicy and rich sweet potato soup. This can be served over rice to make it last longer or for a crowd.

Provided by Deborah Hoermann Watt

Time 50m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1/2 inch) piece fresh ginger, minced
½ teaspoon ground cumin, or more to taste
½ teaspoon ground turmeric
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
5 medium sweet potatoes, peeled and diced
1 (14.5 ounce) can petite diced tomatoes
1 medium jalapeno pepper, seeded and minced
2 cups vegetable broth, or as needed
1 (14 ounce) can coconut milk
½ cup peanut butter, or more to taste
1 (10 ounce) package fresh spinach
1 teaspoon lime juice, or more to taste

Steps:

  • Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
  • Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
  • Squeeze some lime juice over the pot or the individual bowls.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 39.5 g, Fat 20.7 g, Fiber 7.6 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 382 mg, Sugar 10.3 g

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