Spicy African Peanut Soup
photo by xsandos
- Ready In:
- 3 cups stock or 3 cups water
- 2 slices fresh ginger
- 1 sweet potato, peeled and chopped
- 2 carrots, chopped
- 1 yellow pepper, chopped
- 1⁄2 teaspoon cayenne or 2 fresh chili peppers
- 1 tablespoon oil
- 2 onions, chopped
- 3 green onions, chopped
- 1 tablespoon brown sugar
- 1⁄2 cup peanut butter
- 1 cup tomato juice
- 2 garlic cloves, chopped
- salt and pepper
- Heat the oil in a large saucepan over high heat.
- Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
- Cook for 2 minutes, then add potato and stock.
- Bring to the boil and simmer 10 minutes.
- Transfer the vegetables to a food processor and purée until smooth.
- Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
- Add sugar, salt and pepper.
- Serve sprinkled with green onions.
Questions & Replies
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Delicious! I wasn't sure about the peanut flavor with soup, but it works surprisingly well. I altered a few things to what I had on hand (used less bell pepper, and honey roast peanut butter - omitting sugar.) I'm the only soup & vegie lover in my house, but I'm sure I'll finish off this pot of soup all by myself.
I made this as a trial for work on Monday. It is so good I can't believe it. Easy, fast, tasty and beautiful to look at, just what I wanted for my dinner next week (and I'm so glad that we got to eat the trial run!) I used a reduced-fat PB, added a tablespoon of lemon juice, and garnished the soup with cilantro. Thanks Friedel for a great recipe-now I must try your other soup (Garlic, Chick-pea and Spinach) I have in my cookbook.
I made this recipe last night, and it is truly amazing. It upstaged everything else I served at dinner. I followed the recipe mostly to the letter, though I did saute the vegetables a bit longer, and also simmered them in the water a bit longer. I used a red bell pepper instead of yellow, because yellow are a lot more expensive, and I used a can of sweet potatoes so I wouldn't have to peel and cut a fresh potato. It all turned out wonderfully. This is my new favorite soup recipe!
What a fun soup! I saw the ingredients and just had to see for myself how they all worked together. After putting it together and allowing it to simmer 30 minutes, I was hooked. I love the richness, the just-right peanut flavor, and the slight spice afterglow. I used my immersion blender and left it a little chunky. Thanks for sharing this outstanding recipe, Sackville Girl. I can't wait to have a dinner party now! One side note, I'm a quick and careless cook and I found the recipe hard to follow as I had to jump around in the list of ingredients. As a result I cooked the green onion with the soup and almost missed the garlic completely. (That would have been a shame!!)
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Really, really excellent soup!!! I doubled the recipe and used garnet yams instead of sweet potato and diced tomatoes instead of juice. I also added about two tablespoons of ground cumin and omitted the sugar. The yams made it plenty sweet and I prefer the savory side of peanut butter (I used all natural, and not the sweetened Skippy/Jif varieties). Instead of serving with green onions I chopped up some roasted peanuts and threw those on top. Eats well with rice. Vegan, lots of protein, peanut buttery..... just about perfect in my world! Could be spicier (Used two red jalapenos, and will add cayenne for more heat). Thanks!
I enjoyed this but it was too rich for my husband and too spicy for my children. However, the next day I mixed it with cooked rice, and it complemented it perfectly--like a curry soup. The only changes I made were using a hand blender and tomato sauce instead of juice. If I make this again, I'll leave it more chunky, maybe add chicken, reduce the cayenne, and definitely serve it over rice. But the yam-potato-peanut butter combo is not for everyone, so I wouldn't recommend this for less adventurous palates.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">