African Peanut Soup
This soup tastes great the next day. You can always substitute almond butter for peanut butter.
Ingredients:
Makes about 8 servings 1TBS olive oil 1 medium red onion, finely chopped (about 1 cup) 1 cup finely chopped red or orange pepper ½ cup finely chopped carrots ½ cup finely chopped celery 4 garlic cloves, minced 2 TBS minced fresh ginger 1 TBS curry powder 1 (14 ½ - ounce) can of diced tomatoes 1 bay leaf 4 cups chicken broth or vegetable broth 1 large sweet potato 1 ½ cup shelled edamame beans ¼ cup creamy peanut butter ¼ cup chopped fresh cilantro 1-2 cups baby spinach (optional) ½ tsp. or more salt Freshly ground pepper |
Directions:
Heat olive oil in a heavy pot. Add onions, pepper, carrots and celery, sauté until soft and translucent, about five minutes. Add garlic, ginger and curry powder and sauté until fragrant, about a minute. Be careful not to brown the garlic. Add tomatoes and the bay leaf and cook, uncovered, until tomatoes are slightly reduced, about three minutes. Add the broth and bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes. Stir in the peanut butter until well combined, add the edamame beans and cook until thoroughly heated. Stir in spinach and cilantro and serve. Guten Appetit! Recipe adapted from: Defy Aging-Eat The Foods You Love by Cheryl Forberg |