Pa Baker,
Sweet potato and peanut soup:
Cook one medium chopped onion, 1 tsp brown sugar and 1 tsp salt in 2-3 TBS butter until soft. Add 1/2 tsp coriander, 1/4 tsp cayenne pepper, and a couple of large cloves of minced garlic, and cook 1 minute more.
Add 3 cups of chicken stock, 2 cups of water and 3 medium sweet potatoes, peeled and sliced thin. Stir in 3 TBS of creamy peanut butter.
Simmer until potatoes are tender, 20 minutes or more.
Puree all in blender and return to pot. Stir in 2 TBS of fresh minced cilantro ( I usually cheat and use the kind that comes in a tube)
Check the seasoning and serve.
This will have a little bite so drop the cayenne lower is your family doesn't like spicy soup.
Mozart.