Time 40m Number Of Ingredients 11 Steps:
Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned. Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture. Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine. Serve over white rice with crushed peanuts, if desired.
Time 1h10m Yield 10 Number Of Ingredients 10 Steps:
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Saute the onions in oil until just translucent. Stir in the cayenne and ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock. Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to the soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors. Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock, or tomato juice for a thinner soup. Serve topped with plenty of chopped scallions or chives.
Time 1h20m Yield 10 Number Of Ingredients 11 Steps:
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes. Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender. When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Time 1h10m Yield about 2 1/2 quarts Number Of Ingredients 13 Steps:
Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Heat the oil in a large saucepan over high heat. Add pepper, ginger, carrots, garlic, onions and cayenne or chilies. Cook for 2 minutes, then add potato and stock. Bring to the boil and simmer 10 minutes. Transfer the vegetables to a food processor and purée until smooth. Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy. Add sugar, salt and pepper. Serve sprinkled with green onions.
More about “african peanut soup recipes”
Yield Makes about 4 cups Number Of Ingredients 6 Steps:
In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute. Add tomato paste, peanut butter, cayenne, and 1/4 cup broth and stir until smooth. Stir in remaining 3 3/4 cups broth and simmer, covered, stirring occasionally, 10 minutes. Simmer soup, uncovered, 10 minutes, or until oil floats to the surface, and skim oil.
