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African Peanut Soup Monday, March 17, 2014, 03:01 PM

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This is one of Meredith's favorite soup. Originally from 2013-11-09. 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. (on 2014-03-17 we basically skipped all seasonings and peppers but it was incredible)

Ingredients

• 1/4 (or more) cup peanuts 🥜 (If using roasted, skip the first step)
• 1 onion, sliced
• 1 jalapeno, cored and chopped
• 2-3 (or equivalent) medium carrots, copped
• 1 (or more) red pepper
• 3 (or more) cloves garlic, minced
• 1 in. (double or triple this!) piece of ginger
• 8 cups vegetable broth
• 1/2 cup tomato paste (a little bit less than a 6oz can)
• 1/2 cup peanut butter (see note)
• Tuscan kale (about 3 chopped leaves per bowl), (sub collards or spinach)
• chopped peanuts
• sriracha (to taste)

Optional:

• 1 tsp cumin
• 1/2 tsp cayenne
• 1/2 tbsp tumeric
• 1 tbsp (or more) powdered ginger
• 1 Tbsp apple cider vinegar
• Sriracha to taste or as a topping
• Salt to taste
• Worcestershire
• Soy Sauce
• sugar (if too spicy)

Directions

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. Or you can keep a chunky texture

To serve:

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.

Changes

• 2020-10-25: Changed turmeric from 1 Tbsp to 1/2 Tbsp. Noted spinach option.
• 2016-09-26: Added additional things for flavor, adjusted down the cayenne

Nutrition

Moved to Separate Page

Original Wordpress ID and Date: 7655, 2014-03-17_150143