Spicy Peanut Soup
the first time i had something similar to this, it was billed as "African Peanut Soup," but i don't have any info on the background of the recipe. either way, it's fabulous. tonight i served it with rice and seitan-red pepper-ginger stir fry. i'm on food-cloud 9...
2 teaspoons peanut oil (any kind of cooking oil will do)
1 cup onion, chopped
2 cloves garlic, crushed
1/2 cup mushrooms, chopped
1/2 teaspoon red pepper flakes (i use a rounded 1/2 tsp because i like it hot ;) )
1/2 teaspoon paprika
1/4 teaspoon ginger
or
1/2 teaspoon grated fresh ginger
2 cups broth, chicken or vegetable
1 can crushed tomatoes (14.5 ounces)
1/2 cup sweet potato, cooked and mashed
1/2 cup peanut butter
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes. Remove from heat and allow to cool. Puree vegetables and broth in a blender. Add sweet potatoes and peanut butter. Blend until smooth. Reheat carefully over low heat, adding more broth or water as needed.
(Notes: A good use for leftover sweet potatoes. Canned puree of pumpkin or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.)
2 teaspoons peanut oil (any kind of cooking oil will do)
1 cup onion, chopped
2 cloves garlic, crushed
1/2 cup mushrooms, chopped
1/2 teaspoon red pepper flakes (i use a rounded 1/2 tsp because i like it hot ;) )
1/2 teaspoon paprika
1/4 teaspoon ginger
or
1/2 teaspoon grated fresh ginger
2 cups broth, chicken or vegetable
1 can crushed tomatoes (14.5 ounces)
1/2 cup sweet potato, cooked and mashed
1/2 cup peanut butter
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes. Remove from heat and allow to cool. Puree vegetables and broth in a blender. Add sweet potatoes and peanut butter. Blend until smooth. Reheat carefully over low heat, adding more broth or water as needed.
(Notes: A good use for leftover sweet potatoes. Canned puree of pumpkin or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.)