West African Groundnut Soup

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Coconut milk

1 can (13.5 oz)

Salt

to taste

Cayenne pepper

1/2 teaspoon (adjust for heat preference)

Curry powder

1 tablespoon

Vegetable broth

4 cups

Sweet potato

1 large, peeled and diced

Carrot

1 large, diced

Red bell pepper

1, chopped

Tomato paste

2 tablespoons

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Peanuts

1 cup, roasted and unsalted (for peanut butter)

Oil

2 tablespoons (for sautéing)

Instructions

1. In a blender or food processor, grind the roasted peanuts until smooth to create a creamy peanut butter. Set aside.
2. In a large pot, heat the oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, or until the mixture is fragrant and the onions are translucent.
3. Stir in the tomato paste, chopped red bell pepper, diced carrot, and diced sweet potato. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the prepared peanut butter, vegetable broth, curry powder, cayenne pepper, and salt to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
5. Once cooked, use an immersion blender to blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup and return it to the pot.
6. Stir in the coconut milk and let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
7. Serve the Groundnut Soup hot, garnished with freshly chopped cilantro leaves. Enjoy with warm bread or over rice for a complete meal.