West African Peanut Soup
I got this recipe from Coleen whom I met at Power Camp at Stillheart! I tweaked it a little and served it not as a soup but as a thick bed for Grilled Alaskan Pollock, it would be great with any grilled fish. It was so good! You can puree it too to make a delicious soup. Thanks Colleen and YUM! xo
2 T Olive Oil
2 Large Onions, Chopped
3/4 t Cayenne Pepper
2 t Grated Ginger, Fresh or can be found in a tube in the herb section of the market
1 C Chopped Carrot
2 C Chopped Sweet Potatoes
4 C Chicken Stock
3 C Tomato Sauce
1 C Peanut Butter
1 T Sugar
1 C Chopped Scallions or Chives
Greek Yogurt for garnish
Salt & Pepper to taste
Place olive oil in a stock pot over medium heat and add onions. Saute until translucent. Stir in cayenne and ginger. Add the carrots and saute 3-4 more minutes. Add the potatoes, chicken stock and tomato sauce and slow simmer for 20 minutes or until the vegetables are tender. Add peanut butter and sugar. At this point you can use an immersion blender if you want a smoother soup. Place soup in bowls and garnish with scallions and a dollop of Greek yogurt.
2 T Olive Oil
2 Large Onions, Chopped
3/4 t Cayenne Pepper
2 t Grated Ginger, Fresh or can be found in a tube in the herb section of the market
1 C Chopped Carrot
2 C Chopped Sweet Potatoes
4 C Chicken Stock
3 C Tomato Sauce
1 C Peanut Butter
1 T Sugar
1 C Chopped Scallions or Chives
Greek Yogurt for garnish
Salt & Pepper to taste
Place olive oil in a stock pot over medium heat and add onions. Saute until translucent. Stir in cayenne and ginger. Add the carrots and saute 3-4 more minutes. Add the potatoes, chicken stock and tomato sauce and slow simmer for 20 minutes or until the vegetables are tender. Add peanut butter and sugar. At this point you can use an immersion blender if you want a smoother soup. Place soup in bowls and garnish with scallions and a dollop of Greek yogurt.
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