Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 sweet potato, peeled and diced
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- Chopped peanuts and cilantro, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, smoked paprika, cayenne pepper, and salt. Cook for another 2 minutes.
4. Add the vegetable broth, diced tomatoes, and sweet potato. Bring to a boil, then reduce heat and simmer until the sweet potato is tender, about 15-20 minutes.
5. Remove from heat and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the peanut butter, coconut milk, and lime juice.
8. Heat the soup over low heat until warmed through.
9. Serve hot, garnished with chopped peanuts and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking, low heat for warming the soup
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 330
- Fat: 23g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 10g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral-flavored oil.
- Sweet potato: Can be substituted with butternut squash or pumpkin.
- Creamy peanut butter: Can be substituted with crunchy peanut butter or almond butter.
- Coconut milk: Can be substituted with heavy cream or half-and-half.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use red lentils instead of sweet potato for a different texture.
- Add chopped kale or spinach for extra greens.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If the soup is too thick, add more vegetable broth or coconut milk until desired consistency is reached.
- Adjust the spices to your liking for more or less heat.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or Greek yogurt and a sprinkle of chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more vegetable broth or coconut milk until desired consistency is reached.
Food safety advice:
- Be sure to cook the sweet potato until it is tender to avoid any digestive issues.
- Store leftover soup in the refrigerator for up to 3 days.
Food history:
African peanut soup is a popular dish in West African cuisine. It is often made with chicken or beef and is served with rice or fufu.
Flavor profiles:
This soup is spicy, savory, and slightly sweet from the peanut butter and coconut milk.
Serving suggestions:
Serve hot with a side of crusty bread or naan.
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Region: West African