"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

African Peanut Soup Recipe

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This recipe for African Peanut Soup, by , is from Cooking on the Edge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda McCabe

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
1 small onion, chopped
1 celery rib, chopped
1/2 t. kosher salt or sea salt
1 T. peeled, grated fresh ginger
1 1/2 t. of Tabasco, or other hot sauce
12 ounces of sweet potatoes, peeled, cut into 1/2 inch pieces
1 1/2 cups water
1 1/2 cups tomato juice
1/2 c. creamy peanut butter
2 T. chopped cilantro, plus more for garnish
1 scallion, white and green parts, cut crosswise into thin slices for garnish

Directions:
Directions:
Pour oil into medium pot over medium heat. Add onion, celery, salt. Cook until softened and 10 minutes. Stir in ginger and Tabasco. Add potatoes and water. Increase heat to medium-high and bring to a boil, then reduce heat back to medium or medium-low so that liquid is barely bubbling around edges. Cover and cook until veggies are tender, 15-20 minutes.

Add tomato juice and peanut butter. Use an immersion blender to puree the soup. (If you use regular blender, work in batches and remove the center knob in the lid, replacing with a paper towel or dish towel over the opening to avoid explosions, then pour back into pot. Stir in the chopped cilantro and warm through. Add additional salt or hot sauce to taste.

Garnish with scallions and cilantro. Enjoy!

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a good time to invest in an immersion blender! This also freezes really well so double it and have the rest later.

 

 

 

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