Developed by food writer/recipe developer, star of PBS North Carolina’s The Key Ingredient, and friend of BRFM, Sheri Castle’s recipe hits all the high points for a winter soup! Just a little spice and subtle peanut butter make this soup as interesting as it is tasty. Enjoy!!

Sweet Potato, Tomato and Peanut Butter Stew

by Sheri Castle, food writer and recipe developer

Ingredients (makes 6 servings)

  • 2 tablespoons unsalted butter
  • 1 1/2 cups finely diced onion
  • 1/2 cup finely diced celery
  • 2 tablespoons tomato paste
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon red curry powder (not red curry paste)
  • 1/4 teaspoon ground cayenne pepper
  • 3 cups 1/2-inch cubes peeled sweet potato (about 1 large)
  • 2 (14-ounce) cans diced fire-roasted tomatoes
  • 2 cups vegetable or chicken stock
  • 1/2 cup peanut butter
  • 2 cups halved red and yellow cherry tomatoes
  • 1 cup roasted, salted peanuts
  • 1/2 cup thinly sliced green onion (white and light green parts) Ground black pepper
  • 1/2 cup half-and-half or well-stirred coconut milk

Preparation

  1. Warm the butter in a large saucepan over medium-high heat. Stir in the
  2. onion and celery, and cook 5 minutes or until tender. Stir in the tomato paste, brown sugar, salt, Old Bay, curry powder, and cayenne, and cook 1 minute, stirring continuously.
  3. Stir in the sweet potato, tomatoes, stock, and peanut butter.
  4. Simmer until the sweet potato is very tender, about 20 minutes.
  5. Meanwhile, toss together the cherry tomatoes, peanuts, and parsley. Season
  6. with pepper.
  7. Stir the half-and-half into the soup, and heat through. Season with salt and pepper.
  8. To serve, ladle soup into shallow serving bowls. Spoon the cherry tomato mixture into the center and serve at once.