West African Peanut Soup
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“From "The Moosewood Cookbook".”
West African Peanut Soup
0 recipe photos
READY IN:25mins |
SERVES:3 |
YIELD:3 |
UNITS:US |
Ingredients Nutrition
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 celery rib, small and finely chopped
- 1⁄2 teaspoon sea salt, plus more to taste
- 1 tablespoon gingerroot, peeled and grated
- 1 1⁄2 teaspoons Tabasco sauce, plus more to taste
- 340 g sweet potatoes, peeled then cut into 1cm pieces
- 1 1⁄2 cups water
- 1 1⁄2 cups tomato juice
- 1⁄2 cup creamy peanut butter
- 2 tablespoons coriander leaves, chopped plus a few leaves for garnish
- 1 spring onion, white and green parts, cut crosswise into thin slices, for garnish
Directions
- Pour the oil into a medium soup pot over medium heat.
- Add the onion, celery and salt; cook, stirring frequently, until softened, 10 to 15 minutes.
- Stir in the ginger and Tabasco. Add the sweet potatoes and water.
- Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges.
- Cover and cook until the vegetables are very tender, 15 to 20 minutes.
- Add the tomato juice and peanut butter.
- Use an immersion (stick) blender to create a creamy, pureed soup. (If you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splash ups. Pour back into the soup pot.)
- Stir in the chopped coriander and warm through.
- Taste, and add salt and/or hot sauce as needed.
- Divide among bowls and top with the spring onion and coriander leaves.
- Serve hot.
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West African Peanut Soup