West African Peanut Soup

  in Recipes

1 tablespoon olive oil
1 large red onion, chopped
1 carrot, chopped
3 cloves garlic, minced
1 quart vegetable stock
2 yams, peeled, cubed
1 teaspoon cumin powder
½ teaspoon dry ginger
sea salt and cayenne pepper to taste
1 14.5 oz can  tomato sauce
1 14.5 oz can diced tomatoes
1 cup smooth peanut butter
1 cup chopped peanuts

1. Heat oil in a large soup pot over medium high heat. Cook onion and carrot until tender and lightly browned, about 8 minutes. Add garlic and cook 1 minute. Add spices and cook 1 minute. Stir in vegetable stock and yams. Bring to a simmer, reduce heat to low and simmer, uncovered, for 30 minutes until yams are tender. Add tomato sauce and diced tomatoes and return to a simmer. Stir in peanut butter.
2. Using an immersion blender, blend until smooth. Stir in chopped peanuts.

Serves 8