Sweet potatoes make such a plush-textured soup, good for cold weather. This vaguely African-inspired soup is very filling and, if you use two unseeded chiles de arbol, aggressively spicy. You might consider using 1 chile, or seeding them. The rice helps create a smooth texture - but it will continue to absorb liquid, so add a little more water if you are reheating leftovers the next day.
Spicy Peanut-Sweet Potato Soup
2 large orange sweet potatoes, peeled
1/3 cup smooth peanut butter
1 large garlic clove, minced
2 heaping tbsp white rice
2 tbsp soy sauce
1-2 dried chiles de arbol, seeded if you like less heat
1/4 tsp smoked paprika
Dice the sweet potatoes. Add them to a large saucepan or soup pot along with the chiles, rice, and garlic, and add about eight to ten cups of water and the chiles. Bring to a boil, and boil until the sweet potatoes are very tender, about 15-20 minutes. Add the soy sauce and smoked paprika. Remove from heat and puree thoroughly (easiest with an immersion blender). Return to low heat and stir in the peanut butter until well combined and creamy.
Garnish with nuts if desired.
Serves 4-5.
