Peanut, Yam, and Chipotle Soup

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

salt

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.