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Name: African Tomato and Peanut Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: African
Ingredients: 1 tablespoon canola or corn oil; 1 large onion chopped; 2 garlic cloves minced; 2 teaspoons fresh ginger minced; 1 1/2 teaspoons ground cumin seeds; 1 1/2 teaspoons ground coriander seeds; 1/2 teaspoon ground cinnamon; 1 pinch ground cloves; 3 medium ripe tomatoes chopped; 2 large (1 1/2 lbs) sweet potatoes peeled and coarsely chopped; 1 carrot coarsely chopped; 4 1/2 cups water; 1 teaspoon salt; 1 pinch cayenne (optional); 1/4 cup dry-roasted, unsalted peanuts chopped; 2 tablespoons peanut butter; 1 tablespoon cilantro chopped

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INGREDIENTS

1 tablespoon canola or corn oil
1 large onion ; chopped
2 garlic cloves ; minced
2 teaspoons fresh ginger ; minced
1 1/2 teaspoons ground cumin seeds
1 1/2 teaspoons ground coriander seeds
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium ripe tomatoes ; chopped
2 large (1 1/2 lbs) sweet potatoes ; peeled and coarsely chopped
1 carrot ; coarsely chopped
4 1/2 cups water
1 teaspoon salt
1 pinch cayenne (optional)
1/4 cup dry-roasted, unsalted peanuts ; chopped
2 tablespoons peanut butter
1 tablespoon cilantro ; chopped

INSTRUCTIONS

2. Add the tomatoes, sweet potatoes, and carrot, and cook for 5 minutes.

3. Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot and simmer the soup for 30 minutes.

4. Blend with immersion blender. Taste, add the cayenne, if you like. Add the peanuts and the peanut butter and whisk until the peanut butter is fully incorporated.

5. TO serve, reheat the soup, and ladle it into bowls. Top with chopped cilantro.

NOTES

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African Tomato and Peanut Soup

1 tablespoon canola or corn oil
1 large onion chopped
2 garlic cloves minced
2 teaspoons fresh ginger minced
1 1/2 teaspoons ground cumin seeds
1 1/2 teaspoons ground coriander seeds
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium ripe tomatoes chopped
2 large (1 1/2 lbs) sweet potatoes peeled and coarsely chopped
1 carrot coarsely chopped
4 1/2 cups water
1 teaspoon salt
1 pinch cayenne (optional)
1/4 cup dry-roasted, unsalted peanuts chopped
2 tablespoons peanut butter
1 tablespoon cilantro chopped

1.  In a large saucepan or small stockpot, heat the oil over medium-high heat.  Add the onion, and cook, stirring occasionally, for 10 minutes or until the onion browns around the edges.  Add the garlic, ginger, and spices, and cook for 3 more minutes, stirring often.
2.  Add the tomatoes, sweet potatoes, and carrot, and cook for 5 minutes.
3.  Add the water and salt.  Bring the mixture to a boil.  Reduce the heat, cover the pot and simmer the soup for 30 minutes.
4.  Blend with immersion blender.  Taste, add the cayenne, if you like.  Add the peanuts and the peanut butter and whisk until the peanut butter is fully incorporated.  
5.  TO serve, reheat the soup, and ladle it into bowls.  Top with chopped cilantro.

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Nutrition

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Serving Size: 1 Serving (280g)
Recipe Makes: 6 Servings

Calories: 43
Calories from Fat: 12 (28%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 28.5mg		1 %
Potassium 258.4mg		7 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 5.5g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 43

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