Recipe Friday: African Tomato and Peanut Soup
Posted June 18, 2010on:
Happy Friday! I’m starting a tradition of posting recipes to start off the weekend, so be sure to check here each Friday if you’re looking for something interesting to cook up!
I made this soup for the first time last weekend, and I have to share it with you all, it’s that good. I licked the spoon, the bowl, nearly the pot! It’s thick and hearty… hey, it’s still soup weather up here in Seattle! Another plus? It’s also vegan!
This soup uses pureed sweet potatoes as a thickener, but the real star is the hint of peanut flavor. The savoriness of the peanuts, onions, and garlic plays off nicely against the sweet spices. I guarantee you that this will feature regularly in your repertoire!
African Tomato and Peanut Soup*
1 tbsp canola oil
1 large onion, chopped
2 (or more!) garlic cloves, minced
2 tsp minced fresh ginger
1.5 tsp ground cumin
1.5 tsp ground coriander
0.5 tsp cinnamon
1 pinch ground cloves
3 ripe medium tomatoes, chopped
2 large (about 1.5 lbs) sweet potatoes, peeled and coarsely chopped
1 carrot, coarsely chopped
4.5 c water
1 tsp salt
1 pinch cayenne (optional)
¼ c chopped dry-roasted, unsalted peanuts
2 tbsp peanut butter (I added a little more to taste)
1 tbsp chopped cilantro
1. In a large saucepan or small stockpot, heat the oil over medium high heat. Add the onion, and cook, stirring occasionally, for 10 minutes or until the onion browns around the edges. Add the garlic, ginger, and spices, and cook for 3 more minutes, stirring often.
2. Add the tomatoes, sweet potatoes, and carrot, and cook for 5 minutes.
3. Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the soup for 30 minutes.
4. With a food processor or blender (warning! since the soup is hot, process in batches, not filling the container more than halfway at a time to avoid burns), blend the soup almost to a puree. Taste, and add the cayenne if you like. Add the peanuts and the peanut butter, and whisk until the peanut butter is fully incorporated.
5. To serve, reheat the soup, and ladle it into bowls. Top with the chopped cilantro. Serves 6.
*Recipe from Vegetarian Planet, Didi Emmons.