Well the other day I made a bunch of cooked sweet potatoes and made sure to leave some extra to make a creamy hearty soup. Well…. lunch time came around and I blame this on my blood sugar running low but I got everything together to make an amazing pot of soup and I completely forgot the sweet potato. It was so ridiculous that I did not realize it until Jay asked what was for lunch and I started to say African Sweet Potato Soup and I just start to laugh because I opened the fridge and found the wonderful orange chunks of potato still in the fridge. Figures… But regardless this soup was amazing.

Ingredients –

4 Tbs Peanut Butter

3 Cups Crushed Tomatoes

3/4 Cup Water

1/4 Cup Fresh Chopped Parsley

1/4 Cup Fresh Chopped Cilantro

2 Celery Stalks Chopped Fine

1 Carrot Diced

1 Tbs Honey (Optional)

1/4 Milk

1/2 Tbs Onion Powder

1 tsp Pepper

1 tsp Salt

1 Tsp Chili Powder

1/2 Tbs Mombasa Spice (African Blend)

Start by sautéing celery, carrots with onion, pepper, salt, chili powder and Mombasa spice. After a few minutes add tomatoes, honey, peanut butter, water, cilantro and parsley. Once simmering add peanut butter and mix well. Let simmer for 10 minutes and then add milk and condensed milk. Continue to cook low for another 5-10 minutes until desired consistence is reached. Serve hot with a nice salad.