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Spicy Peanut Soup

Inspired by a recipe found in Island Cooking this wonderful soup is reminiscent of times spent in the Caribbean where it is a traditional favorite. It's much like a spicy, cream of tomato soup with a marvelous peanut flavor.

2 cups chopped onion
1 tablespoon peanut oil
1 teaspoon cayenne (optional)
1 teaspoon grated ginger root
1 cup chopped carrots
1 cup chopped sweet potato
4 cups chicken or veggie broth
2 cups diced tomatoes
1 cup peanut butter (see note)
1 tablespoon sugar
1 cup chopped scallions or chives

 

Sauté the onion in oil until just translucent. Stir in cayenne and ginger. Add carrots and sauté a few more minutes. Mix in the sweet potato and broth, bring to a boil, then simmer for 15 minutes, until veggies are tender.

In blender or food processor, puree the mixture with the tomatoes. Return the puree to the pot and stir in the peanut butter until smooth. Its sweetness depends on the carrots and sweet potato and may vary. Add a little sugar to sweeten and enhance the other flavors if desired.

Reheat soup slowly to prevent scorching. If desired thin with additional water or broth. Serve garnished with scallions.

Note:

If you like a little peanut crunch, as I do, use crunchy peanut butter.  Otherwise, creamy works just as well.

 

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