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Recipe: African Curried Peanut Soup
Similar Categories: African, Curried, Peanut, Soup
1 large onion
4 cloves garlic -- minced
1 tablespoon olive oil
2 tablespoons garam masala or curry powder
1/8 to 1/4 teaspoon cayenne pepper
4 cups vegetable stock
1 15-ounce can diced tomatoes -- undrained
3 1/2 cups peeled, diced yams (about 1 pound)
2 cups almond milk orlite coconut milk
1/2 cup peanut butter, cashew butter or mixed nut butter
1/2 cup chopped cilantro leaves or slivered basil leaves
2 limes quartered
In a large pot over medium-high heat, saute onion and garlic, in oil
until tender, 6 to 8 minutes. Add garam masala or curry, cayenne, and
stir until fragrant, about 30 seconds. Add stock and tomatoes and
bring to a boil. Stir in yams. Cover and simmer until yams are tender,
about 20 minutes.
In a medium bowl, stir peanut butter until smooth. Gradually stir in
almond milk. Pour mixture into soup. Heat until soup is hot.
In a blender or food processor, in batches, puree soup until smooth,
about 30 seconds. Or, use a stick blender to puree soup in pot. Pour
into bowls or a tureen. Sprinkle with cilantro and serve with lime
wedges.
Per Cup: 160 CAL (41% from fat); 5g PROT; 7g FAT (1g sat fat); 20g CARB;
563mg SOD; 0mg CHOL; 2.5g FIBER
Yield:
"10 cups"
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