African Curried Peanut Soup

Peanuts are traditional in this rich soup of African roots. Cashew butter can also be used. The soup is quite thick after pureeing. If you like a thinner soup, simply stir in additional broth or almond milk.

Veggie Type: Vegan

Servings: 10
1 large onion, chopped
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 or lite
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

1. In a large pot over medium-high heat, sauté 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.
2. In a medium bowl, stir peanut butter until smooth. Gradually stir in almond milk. Pour mixture into soup. Heat until soup is hot.
3. In a blender or food processor, in batches, purée soup until smooth, about 30 seconds. Or, use a stick blender to purée soup in pot. Pour into bowls or a tureen. Sprinkle with cilantro and serve with lime wedges.
Makes about 10 cups

African Curried Peanut Soup



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