Made this for dinner last night. If you like ethnic & spicy (and we do) give it a try. This soup with some warm, whole grain crusty bread is a complete meal. Yum!
Note: This is very spicy - turn down the cayenne for a milder soup.
Ingredients & Method:
1 tablespoon olive oil
1 large onion, chopped
5 large cloves garlic, minced
3 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
4 medium tomatoes, peeled & chopped
1 small apple, peeled and chopped
1 1/2 pounds sweet potatoes, peeled and chopped
2 carrots, peeled and chopped
4 1/2 cups vegetable or chicken broth
1 teaspoon salt
1/4 cup chopped, roasted pecans
1 tablespoon cayenne pepper (most people need to only use a pinch to 1 teaspoon)
2-1/2 tablespoons creamy peanut butter
1/3 - 1/2 cup fresh cilantro
DIRECTIONS:
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour the broth into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 - 45 minutes, until all the vegetables are soft.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter and cilantro, then cook until heated through. If soup is too thick add more broth until it is the consistency you want.
Enjoy!
