West African Peanut Soup
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 3 servings
- Prep: 5 mins
- Cook: 20 mins
This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired.
Ingredients
- 1tablespoon olive oil
- 1medium yellow onion, chopped (about 1 cup)
- 1medium carrot, peeled and chopped (about 3/4 cup)
- 1 to 2teaspoons minced, peeled fresh ginger
- 1dash cayenne pepper
- 1-- sweet potato, peeled and chopped (about 1 cup)
- 2 1/2cups water, divided
- 1/2cup tomato juice
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- 1/2cup creamy peanut butter
- 5-- green onions, chopped
Instructions
- Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
- Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
- Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
- Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Ladle into soup bowls and top each serving with green onions.
Recipe reprinted with permission from Eat the World: Good-for-You Food for Families by Allison Liefer and Kate Leahy, Common Threads, 2009.
Nutritional Info *per serving
- Calories 370
- Glycemic Load 5
- Fat 26g
- Saturated Fat 5g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 14g
- Cholesterol 0mg
- Sodium 540mg
- Potassium 660mg
- Carbohydrate 27g
- Fiber 6g
- Sugars 11g
- Protein 13g
- Trans Fat 0g
- Vitamin A 230%
- Vitamin C 45%
- Calcium 8%
- Iron 10%
