A delicious African peanut soup recipe that everyone will love! Detailed recipe and photos included.
- 2 Tbsp. vegetable oil
- 1 large onion, chopped
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh minced ginger root (or 1 tsp. ground ginger)
- 2 tsp. cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1 (15-ounce) can crushed tomatoes (or 2 cups fresh diced tomatoes)
- 2 large sweet potatoes, peeled and cut into 1/2″ cubes
- 3/4 cup roasted peanuts
- 6 cups chicken stock (or vegetable stock)
- ½ cup peanut butter
- ½ bunch cilantro, leaves chopped
- salt and freshly-ground black pepper, to taste
- 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.
Recipe adapted from Aliza Green