|even better the next day|
Many many moons ago, I tried a version of this recipe after having it out at an African restaurant one night. Despite following the recipe, it ended up becoming waaaay too thick to be a soup. It did however, lead to the discovery of my super excellent best in the world thai peanut dipping sauce (after a few modifications of course).
But here I am, moons later, in collld and looks-like-snow Calgary. Nothing to do but cook I guess! While trolling TasteSpotting I came across a version of this and decided to give it another go. I made a few changes, but this was right on the mark. Creamy, rich, spicy, complex, peanutty. For me this is perfection. It IS rich, and it IS thick - think of this as a meal soup and have it with some garlic naan for dipping. It is REALLY filling. I honestly don't know if I could eat this AND something else - but for a cold grey evening, this was great. This makes 3-4 servings and is relatively healthy. Other than the 3 tbsp (or 4 if you're a freak like me) of peanut butter, this is pretty much an all veggie soup.
ingredients (it looks like a lot, but it's not. I had all this in my house already. WEIRD):
1.5 tsp olive oil (for cooking your onions in)
1 med. yellow onion, diced.
Pinch of salt, pinch of pepper
A splash of white wine (not necessary, I was drinking while cooking, as per us.)
|cooking with class|
1 clove of garlic, minced
1.5 tbsp minced ginger
1 tsp ground cumin
1 tsp ground coriander seeds
½ tsp garam masal
pinch of curry powder
I mortar+pestle'd these bad boys
*the original recipe called for 1/4 tsp cinnamon and a small pinch of ground cloves, but I didn't have cloves and though garam masala would bring the same flavour profile.
a splash of lemon juice (optional)
1.5 cups diced tomatoes, with juice (I used canned because I was lazy/had canned and no fresh)
1 carrot, chopped up
1 med-small sweet potato or yam, peeled and chopped up
1 handful of spinach, chopped roughly. I used stems and all.
2 cups of vegetable stock/chicken stock is also totally 100% acceptable - it's just not vegetarian.
a couple splashes of water/wine/left over canned tomatoes if your soup is too thick (optional)
2 tbsp dried, chopped up peanuts (optional.. I only had honey roasted and in they went!)
a pinch or two of cayenne (if it’s not spicy already/to taste)
3-4 tbsp creamy/crunchy peanut butter (I used all natural cruncheeeh)
¼ cup chopped cilantro + additional for garnish
left over greek yogurt for a garnish. if you have it lying around. Cream/sour cream works well. This is totally optional. If you're going vegan just leave this badboy out.
salt and pepper to taste
other things you will need:
immersion blender or a blender OR you can just mash this really well with a potato masher for a chunkier more 'rustic' soup... I only half blended mine anyway.
a big pot to cook your soup in
delicious carbs to dip in your soup (as noted - I had naan and then covered it with garlic butter which was heavenly)
- In your big wonderful soup pot add your olive oil and heat over medium. Throw in your onions. Add a pinch of salt and a dash of pepper and cook for 10 minutes or so until they're starting to brown up nicely. Add a splash of white wine at some point if you feel like it
- Add your tomatoes, sweet potatoes, carrots, ginger, garlic, cumin, coriander, garam masala, and curry powder. Add a splash of lemon juice if you want. Lemon brightens other flavours and adds taste without adding any fat or salt.
- Cook for 4 minutes. Add your spinach and cook for 1 more minute.
- Add stock, reduce heat, cover and simmer for 30 minutes.
- Remove from heat. Test sweet potatoes/carrots for doneness - they should be soft and pokeable with a fork. Blend soup. Return to low heat.
- Add peanut butter and cilantro and stir until melted in/combined. Taste and add additional peanut butter/cayenne/salt/pepper as needed. If your soup gets to spicy spice - add a little yogurt or milk to cool it. EAT WITH CARBS