September 26, 2016
Comfort Food, Dinner, Lunch,
Soups/Stews, Nuts/Seeds, Peanut, Fruit, Tomato, African, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, Spicy, Kosher Meat more
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"A delicious African peanut soup recipe that everyone will love!"
Heat the oil in a large Dutch oven over medium heat. Sauté the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne. Sauté together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally about 5 minutes to meld the flavors.
Add the stock and peanuts, bring to a boil, reduce heat, and simmer 30 minutes. Remove the soup from the heat. Using an immersion blender, puree the soup until smooth. (You could also do this in a blender or food processor -- just be careful to blend in small batches and don't burn yourself!) Return the soup to the saucepan. Whisk in the peanut butter and chopped cilantro, season with salt and pepper and heat through.
Serve and garnish with additional chopped cilantro, crushed peanuts, and/or tomatoes if you'd like.
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What flavor! The peanut comes through nicely, the cilantro a good touch. I used fresh ginger and had to leave out the cinnamon/cloves for DH. I also added a lemon to balance it all out at the end. This makes a lot - it probably feeds about double as a main dish. It is a really delicious soup.