African Peanut Soup
Recipe GLPR5118b8a43e54cf
A warming, aromatic soup with roasted peanut butter as its soul, enriched with tomatoes, sweet potato, and brown rice. Garlic, ginger, and peppers build a savory foundation while a hint of red pepper brings gentle warmth. This one-pot dish is deeply satisfying and naturally dairy-free.
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Ingredients
2 tablespoons Coconut oil
2 Medium onions, peeled and chopped
2 Red or green bell peppers, diced
3 Garlic cloves, peeled and minced
1 tablespoon Fresh ginger, peeled and minced
28 oz Canned chopped tomatoes with juice
8 cups Chicken stock
1 Large sweet potato, peeled and diced
½ teaspoon Crushed red pepper
½ teaspoon Black pepper
½ cup Uncooked brown rice
⅔ cup Organic peanut butter
4 tablespoons Chopped unsalted peanuts for garnish
4 tablespoons Fresh cilantro for garnish
Directions
Heat coconut oil in a large pot over medium heat. Add the chopped onions and diced peppers, stirring occasionally until softened and fragrant, about 5 minutes.
Stir in the minced garlic and fresh ginger, cooking for 1 minute until very aromatic.
Pour in the canned tomatoes with their juice and the chicken stock. Bring to a boil.
Add the diced sweet potato and uncooked brown rice. Stir in the crushed red pepper and black pepper.
Reduce heat to low and simmer, partially covered, for 20 to 25 minutes until the sweet potato is tender and the rice is cooked through.
Slowly whisk in the peanut butter until fully incorporated and smooth throughout the soup.
Simmer for another 2 to 3 minutes to allow flavors to meld. Taste and adjust seasoning as needed.
Ladle soup into bowls and top each serving with chopped peanuts and fresh cilantro.
