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Inauguration Day Peanut Soup

Adapted from allrecipes

To celebrate Obama's inauguration we had a potluck lunch at my office. I brought in this hearty, African-style soup/stew.

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 4 cloves garlic, pressed
• 2 teaspoons grated or chopped fresh ginger
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1 pinch ground cloves
• 14 oz. can diced tomatoes
• 1 1/2 lbs. sweet potatoes, peeled and diced
• 1 carrot, peeled and chopped
• 4 cups water + 1 tsp. Better Than Bouillon (or 4 cups diluted vegetable stock)
• 1 teaspoon salt
• 1 pinch cayenne pepper
• 1/4 cup chopped, unsalted dry-roasted peanuts
• 1/2 lb. chopped, fresh spinach leaves
• 1/4 cup (or more) smooth, natural peanut butter
• 1 bunch chopped, fresh cilantro
• 1 bunch chopped, fresh scallions

Heat the oil in a large saucepan over medium heat. Fry the onion for 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves. Stir in the tomatoes, sweet potatoes and carrot. Continue to cook and stir about 5 minutes. Pour stock or water into the saucepan and season with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

Remove the soup from heat and add chopped peanuts. With immersion blender, coarsely blend. Season with cayenne pepper. Return to heat. Whisk in the peanut butter, stir in spinach leaves and cook until heated through. Serve warm topped with fresh cilantro and scallions.