After the vegan dish was such a success I decided to get even more adventurous and try something international – African Peanut Soup. I think I found my new favorite soup. The ingredients include curry, tomatoes, coconut milk, sweet potatoes and peanut butter, which sound like a truly odd combination but the tastes blended into into something decidedly scrumptious.
Here is the recipe excerpted from 300 Sensational Soups, by Carla Snyder & Meredith Deeds © 2008, published by Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.:
African Peanut Soup
- 1 1/2 tbsp olive oil, divided
- 1 bl lean ground turkey
- 1 tsp salt, divided
- 1/4 tsp freshly ground black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp minced gingerroot
- 1/4 tsp hot pepper flakes
- 1 tbsp curry powder
- 1 can (28 oz/796 mL) diced tomatoes, with juice
- 3 cups diced peeled sweet potatoes
- 2 cups chicken stock
- 1 can (14 oz/400 mL) unsweetened coconut milk
- 2/3 cup chunky peanut butter
- 1 tbsp packed brown sugar
1. In a large pot, heat 1 1/2 tsp (7 mL) of the oil over medium heat. Add turkey and saute, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Season with 1/2 tsp (2 mL) of the salt and the back pepper. Remove with a slotted spoon to a plate lined with paper towels.
2. Drain the fat from the pot, ad the remaining oil and heat over medium heat. Add onion and saute until softened, about 6 minutes. Add garlic, ginger, hot pepper flakes and curry powder; saute for 1 minute.
Add tomatoes with juice, sweet potatoes and stock; bring to a boil. Cover, reduce heat to low and simmer gently until potatoes are almost tender, about 10 minutes.
Whisk in coconut milk and peanut butter.
Return turkey to the pot and stir in brown sugar and the remaining salt;
simmer until sweet potatoes are tender and flavors are blended, about 20 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.
3. Ladle into heated bowls.