groundnut soup

3 Apr

Crowd pleaser!
I like calling peanuts ‘groundnuts’ because that’s what they are. Nuts from the ground. This soup comes together really easy, especially if you have a food processor to chop the ginger (you don’t need to peel it), garlic & veggies – they don’t have to look good since they’ll be blended up anyway. An immersion blender makes it even easier, but a regular blender will do.

Makes about 12 cups (serves 6-8), x3 x2 for dinnershare

2 Tablespoons palm oil or other oil
2 medium onions, chopped
2 teaspoons salt (may use less if your pb is salted)
10 cloves garlic, minced
2 tablespoons minced fresh ginger (about a 2″ piece of 1″ in diameter ginger root)
3-4 medium carrots (about 1/3 pound), peeled and chopped
2 medium sweet potatoes (about 1.25 pound), peeled and chopped
1 Tablespoon curry powder
1 teaspoon cinnamon
4 cups water
1 14 oz can diced tomatoes
1 cup natural plain peanut butter
1 tsp balsamic vinegar
generous squirt of Sriracha, to taste
paprika, chopped green onions and chopped peanuts for garnish (optional)

Heat the oil in a soup pot. Add the onion and salt and saute until beginning to become translucent, about 5 minutes. Add garlic, ginger, carrots and sweet potatoes and saute over low heat for about 10 minutes. Add the spices and stir for a minute or so. Add the water and tomatoes and bring to a boil. Simmer until all of the veggies are really soft, about 20 minutes. Add in peanut butter and vinegar and blend with an immersion blender until smooth (or in batches in a regular blender). Season to taste and top with garnishes.

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