Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 sweet potato, peeled and diced
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- Salt and pepper to taste
- Chopped peanuts and fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger, and sauté for 5 minutes or until the onion is translucent.
3. Add the cumin and cayenne pepper, and cook for 1 minute.
4. Add the vegetable broth, diced tomatoes, and sweet potato, and bring to a boil.
5. Reduce the heat and simmer for 20 minutes or until the sweet potato is tender.
6. Remove the pot from the heat and let it cool slightly.
7. Transfer the soup to a blender or use an immersion blender to puree until smooth.
8. Return the soup to the pot and stir in the peanut butter and coconut milk.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until hot.
11. Serve the soup in bowls, garnished with chopped peanuts and fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat and reheat over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 27g
Protein: 12g
Fiber: 6g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use diced butternut squash instead of sweet potato.
- You can use almond butter instead of peanut butter.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Add chopped kale or spinach to the soup for extra nutrition.
- Add a can of chickpeas or black beans to the soup for extra fiber.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup over low heat on the stove or in the microwave until hot.
Presentation ideas:
Serve the soup in colorful bowls with a sprig of fresh cilantro on top.
Garnishes:
Chopped peanuts and fresh cilantro.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Garlic bread or naan bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the sweet potato until tender to avoid any potential foodborne illnesses.
- Store the soup in the refrigerator for up to 4 days.
Food history:
African peanut soup is a traditional dish in West African cuisine. It is also known as groundnut soup and is typically made with peanuts, vegetables, and spices.
Flavor profiles:
This soup is creamy, savory, and slightly spicy with a hint of sweetness from the sweet potato.
Serving suggestions:
Serve the soup as a main course for lunch or dinner. It is also a great appetizer for a dinner party.
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Region: West African