African Sweet Potato Soup by @Donna_Fasano

This recipe for African Sweet Potato Soup comes from my novel Two Hearts in Winter. My protagonist, Heather Phillips, cooks an international meal for her friends to celebrate the holiday. This soup is served as part of that meal in the opening scenes of the book. There is nothing more comforting during the cold winter months than a bowl of hot, flavorful sweet potato soup. Enjoy!

Sweet Potato Soup

African Sweet Potato Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 3 medium tomatoes, chopped
  • 1 1/2 pounds sweet potatoes, peeled, chopped
  • 1 carrot, peeled, chopped
  • 4 1/2 cups chicken broth (store-bought is fine)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/3 cup chopped, unsalted dry-roasted peanuts
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons creamy peanut butter
  • 1/2 bunch fresh parsley, minced fine

Directions:

1. Add the oil in a large saucepan over medium high heat. Sauté the onion until golden, about 8-10 min. Add the garlic, ginger, cumin, coriander, and cinnamon. Stir in the tomatoes, sweet potatoes, and carrot. Cook and stir for 5 minutes.

2. Pour the broth into the saucepan. Add salt, black pepper, and cayenne pepper. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 25-30 minutes.

3. Remove the soup mixture from heat. Using a food processor or blender, blend the soup and peanuts until almost smooth. Return to the saucepan. Whisk in the peanut butter, and cook on medium heat until just heated through. Serve warm topped with minced parsley.

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Sweet Potato Soup

Loss and betrayal have caused Heather Phillips to give up on love. She’s thrown herself into running The Lonely Loon, her Bed and Breakfast located on the boardwalk of Ocean City, Maryland. The “off season” in this tourist town is usually a time of rest and reflection for her; however, DB Atwell, a famous author, arrives at The Loon for the winter to finish his long-overdue novel. Daniel, too, has faced grief, and tragedy continues to haunt him. Once Heather and Daniel meet, their lives will never be the same.

Reminiscent of Nights in Rodanthe by Nicholas Sparks and culminating in a happily-ever-after similar to the great Nora Roberts, Two Hearts in Winter is a story about learning to let go of the past, about realizing that, though hardship affects us, it need not define us, and about coming to understand and truly believe that beauty is sometimes covered in scars. The human heart has an amazing ability to forgive, to heal, and to hope, especially when touched by love.

Titles in the Ocean City Boardwalk Series:
Following His Heart, Book 1
Two Hearts in Winter, Book 2
Wild Hearts of Summer, Book 3

Scorching Summer Sale!

It’s August and the Scorching Summer Saletemperatures are hot as fire. To celebrate, I’m offering a scorching summer sale! You can get the first three books of The Ocean City Boardwalk Series in this box set for just 99¢. That’s a $7.00 saving off the regular cover price. So… what are you waiting for? Take advantage of this scorching summer sale now! This price is good through August 5th.

About the series: Sara, Heather, and Cathy are best friends. Through the years they’ve cheered each other on, celebrating each victory, and they’ve been supportive through every crisis. Join them as they face love and loss… and learn to hold tight to the idea that friends are your chosen family.

The Ocean City Boardwalk series, where life isn’t just fun in the sun—love is waiting on those sandy shores!

Don’t miss this scorching summer sale! Find the bundle:

US Kindle        UK Kindle

iBooks Store

Nook Book

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I’d also like to offer you a recipe for a frozen summer dessert that’s sure to cool you down.

Summer Coconut Peach Dessert

Ingredients:

3 cups raw cashews

1/2 cup fresh lemon juice

2/3 cup coconut oil, melted

1 cup coconut milk

1/2 cup agave nectar

2 fresh peaches, peeled and thinly sliced

Preparation:

  1. Prepare cashews: Place nuts in a bowl and cover with water. Soak for several hours to soften, drain. Discard water.
  2. Combine the cashews, lemon juice, coconut oil, coconut milk, and agave in a food processor and process until smooth. This may take a few minutes so be patient.
  3. Line a greased sheet pan with wax paper. Allow paper to hang over the edges of the pan to make removing easy. Pour cashew mixture into pan, spreading evenly.
  4. Place the pan in the freezer and chill for 20 minutes.
  5. Remove from freezer and layer peach slices on top. While I know you’d like to eat this right away, you really need to freeze for at least 2 additional hours.
  6. To serve, remove from freezer and let sit for 5 minutes before slicing into squares. Place any leftover squares in a covered container or zip-top bag and store in the freezer. Keeps for about a week.

 

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