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This is one of Meredith's favorite soup. Originally from2013-11-09. It is very forgiving and this should just be a guide. Especially feel free to go heavy on
the peanuts and1 the ginger
Her recipe/instructions are as follows: Note that this is just a rough guide. It is pretty forgiving and you can adjust to taste. (on2014-03-17 we basically skipped all seasonings and peppers but it was incredible)
If using unroasted peanuts, toast the peanuts in a dry frying pan over medium-high heat. Toss them frequently and stop when they start to brown. Tip: As they get close, take them off the heat but keep tossing letting the residual heat in the pan finish toasting. Cool and chop.
In a heavy dutch oven, sweat the onions with the jalapeno over low heat in a little olive oil until translucent. Add in the carrots and peppers and crank the heat up to medium. Stir in cumin, tumeric, cayenne and powdered ginger if using. Add the fresh grated ginger and garlic. Stir until fragrant. Add the broth.
Bring to a simmer. If needed, adjust flavors with worcestershire and soy sauce to add glutamates.
Ladle out a cup or so of the warmed broth and stir it into the peanut butter and tomato paste. Combine until smooth and creamy, then transfer this back into the soup.Add apple cider vinegar. Optional: use an immersion blender to thicken the soup, but you want to keep a chunky texture
Place chopped kale in bowls for serving and ladle the hot soup on top to wilt slightly.
scatter some roughly chopped peanuts over the top and serve with sriracha
Peanut Butter Note:
Resist the urge to add more or go heavy on the peanut butter. It is well balanced as is and too much peanut butter will make it too rich.
Moved to Separate Page
Original WP Post ID: 7655
Original WP Pub Date: 2014-03-17_150143
We found, and noted, that going too heavy on the peanut butter is bad. May or may not hold for the peanuts themselves ↩