I find myself making a lot more soup this time of year. Here is another flavorful one from the Cafe Flora Cookbook.
Peanut, Yam and Chipotle Soup
adapted from Cafe Flora
1 tablespoon vegetable oil
1 medium yellow onion
1 tablespoon minced, peeled fresh ginger
4 cloves garlic, minced
1 teaspoon coriander seeds, toasted and ground
1 large yam (about 1 pound, peeled and cubed)
4 cups vegetable stock
3 tablespoons natural peanut butter
1/8 teaspoon chipotle powder
peanuts, toasted and chopped
Heat the oil in a large heavy bottomed soup pot over medium heat. Add the onion and 1/2 teaspoon salt, and saute until the onion is soft and translucent, about 10 minutes, stirring several times. Add the ginger, garlic, and coriander seed, and cook for 1 minute.
Add the stock and the yam and bring the pot to a boil. Reduce the head to low and cook, covered, until the yam is very tender, about 10 minutes.
Puree about 2 cups of the soup in a blender and return to pot, or use an immersion blender careful to leave a few larger pieces of yam.
Stir in the peanut butter, and chipotle powder. Bring the pot to a boil, lower the heat, and simmer for 10 minutes. Add salt to taste. Ladle into bowls, sprinkle with chopped peanuts, and serve.