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PEANUT SOUP

1 large onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons peanut oil

1 teaspoon cayenne pepper or more to taste

2 tablespoons of curry powder or garam masala

½ teaspoon turmeric

3 cups stock, chicken or vegetable, you can also use water

2 cups sweet potato, peeled and cubed

1 can of coconut milk

2 cups canned diced tomatoes

1 cup smooth peanut butter

salt and pepper to taste

lime wedges

freshly chopped cilantro leaves for garnish


In a large soup pot on medium high heat, add the oil and when hot add the onions and garlic. Sauté until just slightly browned and add the spices. Stir and cook for 1 minute more. Then add the stock (or water), and the tomatoes, and sweet potatoes. Bring the mixture to a simmer, cover and reduce the heat. Let simmer for 15 minutes, or until the sweet potatoes are fully cooked. Whisk in the coconut milk, and then the peanut butter. Continue to cook until heated through.


Garnish with cilantro leaves and serve with lime wedges.


Adapted from James Peterson

Splendid Soups


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