Creamy Sweet Potato With Ginger Soup
This creamy soup is made with sweet potatoes and seasoned with ginger, nutmeg, and cayenne pepper. Honey-roasted peanuts are sprinkled on top.
In a big deep saute pan, heat oil over medium-high heat until shimmering.
Add the sweet potatoes and onion, and saute for 7 to 8 minutes, stirring occasionally at first until the vegetables begin to turn golden brown.
Turn down the heat, add the butter, sugar, and garlic, and cook for an additional 10 minutes or so, or until the vegetables are all a rich, caramel-colored colour.
Add the cayenne pepper, ginger, and nutmeg, and continue to saute until fragrant, about 30 more seconds to a minute.
Add the broth and simmer for a short while.
Reduce heat to low and simmer sweet potatoes for about 10 minutes, partially covered.