Ingredients:
1 Tablespoon(s) vegetable oil
1 large chopped onion
2 Clove(s) minced garlic
2 Teaspoon(s) minced ginger root
1 1/2 Teaspoon(s) cumin
1 1/2 Teaspoon(s) ground coriander
1/2 Teaspoon(s) ground cinnamon
1 Pinch(s) ground cloves
3 medium chopped tomato
1 1/2 Pound(s) peeled & chopped sweet potato
1 peeled & chopped carrot
4 1/2 Cup(s) water
1 Teaspoon(s) salt
1/4 Cup(s) chopped unsalted dry roasted peanuts
1 Pinch(s) ground red (cayenne) pepper
2 Tablespoon(s) creamy peanut butter
1 Bunch(s) chopped fresh cilantro |
Directions:
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, & cloves. Stir in the tomatoes, sweet potatoes, & carrot, & continue to cook & stir about 5 minutes.
Pour water into the saucepan, & season the mixture with salt. Bring to a boil, reduce heat, & simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup & peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, & cook until heated through. Serve warm topped with fresh cilantro. |
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