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Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola or corn oil

  2. 1 large onion , chopped

  3. 2 garlic cloves, minced

  4. 2 teaspoons minced fresh ginger

  5. 1 1/2 teaspoons ground cumin

  6. 1 1/2 teaspoons ground coriander

  7. 1/2 teaspoon ground cinnamon

  8. 1 pinch ground clove s

  9. 3 ripe medium tomato es, chopped

  10. 2 large sweet potato es, peeled and chopped (about 1 1/2 lbs.)

  11. 1 carrot , coarsely chopped

  12. 4 1/2 cups water

  13. 1 teaspoon salt

  14. 1 pinch cayenne

  15. 1/4 cup chopped unsalted, dry-roasted peanut s

  16. 2 tablespoons natural peanut butter

  17. 1 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large soup pot over medium-high heat. Add onion, and cook 10 minutes, stirring occasionally, until onion begins to brown around the edges. Add the garlic, ginger, and spices and cook 3 minutes, stirring frequently.

  2. Add tomatoes, sweet potatoes, and carrot and cook for 5 minutes.

  3. Add water and salt, bring mixture to a boil, then cover the pot, reduce the heat, and simmer soup 30 minutes.

  4. Using a blender or food processor, pureé the soup until nearly smooth. Taste, and add the cayenne, if you like. Add the peanuts and peanut butter, and whisk until the peanut butter is fully incorporated.

  5. Gently reheat soup and serve hot, topped with cilantro.

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