Prep 1 hr 30 mins
Cook 50 mins
This recipe is from the Rebar cookbook. Rebar is a fabulous restaurant in Victoria, BC...highly recommended! This is a delicious soup! It's just spicy enough, and very exotic-tasting. I really love the combined taste of ginger and cilantro. I pair a big bowl of soup with a whole wheat pita and a green salad. It can take some time to chop all of the veggies, but it's fun to make on a cold weekend day and the colours and smells are wonderful. I'm a slow cook, so the prep time might be shorter for you.
- 8 cups vegetable stock
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 teaspoons salt
- 6 tablespoons minced ginger
- 4 large garlic cloves, minced
- 1 tablespoon ground cumin
- 2 tablespoons ground coriander
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 red bell pepper, diced
- 4 medium yams, roughly chopped
- 1 (14 ounce) can pineapple
- 3 ripe tomatoes, chopped
- 5 tablespoons natural smooth peanut butter
- 1 bunch fresh cilantro, chopped
- 2 limes, juice of
- favourite hot sauce, to taste
- Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
- In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
- Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
- Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
- Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
- Purée the soup until smooth. I just use my blender.
- Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.
I follow the recipe as written and the whole family really enjoys the spicy flavour and smooth consistency of this wonderful soup.
This soup is TERRIFIC!!! I think it may be the single best-tasting thing ever to come out of my kitchen. Wow. I also reduced the amount of stock, to 6 cups, and was pleased with the consistency. Enjoy!