How to make it

  • 1. Melt the butter in a large Dutch oven over medium-high heat. Add the onion, brown sugar, and 1 teaspoon salt and cook, stirring frequently, until the onion is softened, 5 to 7 minutes. Stir in the garlic, coriander, and cayenne and cook until fragrant, about 30 seconds.
  • 2. Add the broth, water, sweet potatoes, and peanut butter. Bring to a boil over high heat. Turn the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife, 25 to 30 minutes.
  • 3. Working in batches, puree the soup in a blender (or food processor) until smooth, and then return to a clean saucepan. (At this point, the soup can be refrigerated for up to 2 days; reheat over medium-low heat.) Season with salt and pepper to taste, stir in the cilantro, and serve.

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