West African Peanut Soup
photo by Sharon123
- Ready In:
- 2 cups chopped onions
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 1⁄2 teaspoon cayenne
- 1 teaspoon grated peeled fresh gingerroot
- 1 cup chopped carrot
- 2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)
- 4 cups vegetable stock or 4 cups water
- 2 cups tomato juice
- 1 cup smooth peanut butter
- 1 tablespoon sugar (optional)
- 1 cup chopped scallions or 1 cup chives
- Saute the onions in oil until just translucent.
- Stir in the cayenne and ginger.
- Add the carrots and saute a couple more minutes.
- Mix in the potatoes and stock.
- Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
- In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
- Return the puree to the soup pot. Stir in the peanut butter until smooth.
- Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
- Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
- Add more water, stock, or tomato juice for a thinner soup.
- Serve topped with plenty of chopped scallions or chives.
Questions & Replies
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Really good! I especially appreciated the fact that the creaminess came from vegetables rather than a milk product. It results in a lower-calorie dish, which is great. I left the lid on for most of the cooking, as I wanted more volume in the final soup. I just used a potato masher to mash up most of the vegetables, given that I don't have a blender of any kind. I used low-salt V8 juice instead of tomato juice.
As other reviewers have already covered, this is a great recipe as is. It is also a great starting point if you like to experiment with other flavor profiles. For instance you can add a Thai curry paste, with or without a can of coconut milk, and top with Thai basil and bean sprouts for a Thai curry. (You can skip the PB or leave it in.) Or you can leave out the PB, add some Indian spices, and top with paneer or crispy tofu for a riff on Indian curry. It's a very versatile base to play with.
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