Merry (almost) Christmas from the Hungry Southern Belle house! The temps have turned a bit chilly again and gave me the perfect excuse to try out this recipe for a hearty African Peanut Soup. The blend of spices, hot chili peppers and cayenne created a comforting soup for a cool evening. You could easily add a traditional animal protein like chicken or ground turkey but we found it deliciously satisfying just the way it was. Enjoy y’all!!!
African Peanut Soup
3 tablespoons garlic infused olive oil
2 medium celery stalks, diced
6 scallions (green part only), minced
1 tablespoon, peeled, grated ginger
1 hot chili pepper, seeded and diced
4 cups vegetable stock
1 (15 ounce) can coconut milk
2 sweet potatoes, peeled and cut into 1/2 inch pieces
1 tomato, seeded and chopped
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/2 cup peanut butter
Freshly ground black pepper
Chopped peanuts, for garnish (optional)
Chopped fresh cilantro, for garnish (optional)
In a large pot, heat the garlic oil over medium-high heat until it shimmers. Add the celery, scallion greens, ginger, and chili pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
Add the vegetable stock, coconut milk, sweet potatoes, tomato, allspice, and cinnamon. Cook, stirring occasionally, until the potatoes soften, about 15 minutes.
Place 1 cup of the hot soup in a medium sized bowl and stir in the peanut butter until peanut butter melts and combines with the liquid.
Return the peanut butter mixture to the pot and stir to combine. Cook, stirring frequently, for an additional 5 minutes. Season with salt and pepper.
Serve hot, garnished with peanuts and chopped cilantro, if desired.