Carla's African Groundnut Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 tablespoons cumin (ground)
• 1 1/4 tablespoons coriander (ground)
• 5 tablespoons chermoula, spice blend
• 2 teaspoons cayenne pepper
• 3 tablespoons peanut oil
• 3 onions, roughly chopped
• 1 garlic clove, peeled and smashed
• 6 inches piece ginger, peeled and sliced
• 1 (28 ounce) can tomatoes (fire roasted)
• 4 quarts vegetable stock
• 2 bay leaves
• 3 lbs sweet potatoes
• cold-pressed peanut oil, to toss
• sea salt and pepper, to taste
• 1 cup peanut butter, fresh and unsalted
• 1 lb adzuki beans, cooked in water with 2 bay leaves until tender
• 2 poblano peppers, roasted peeled and diced
• 3 red peppers, roasted peeled and diced
• 10 plum tomatoes, roasted peeled and diced
• 1 bunch parsley
• 1 bunch mint
• lime zest, to taste
• 1 cup peanuts, roughly chopped (salted & roasted)
• 1/4 cup sea salt
• 1 lime wedge, per serving juiced per serving

Recipe

• 1 preheat oven to 425 degrees.
• 2 heat large pot on high heat. pour in peanut oil, and then add onions. sauté for 4-5 minutes, then add garlic and ginger. reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
• 3 sprinkle in half of spice mixture, salt to taste and stir until mixed well. pour in crushed fire-roasted tomatoes, stock and bay leaves. bring to a boil, then simmer for at least 1 hour. strain broth, then puree solids with 2-3 cups of broth until very smooth. strain through fine strainer.
• 4 while broth is simmering, reserve 2 sweet potatoes for garnish and dice.
• 5 remaining potatoes into 1/4” pieces. toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. set aside to cool.
• 6 place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. pour mixture back into pot with broth.
• 7 toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. season with salt, spice mixture and lime zest to taste.
• 8 in shallow bowl, pour broth, then spoon vegetable mixture into the center.
• 9 garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup malden sea salt), and sweet potato chips. (cut whole sweet potatoes into ½“ thick pieces. use peeler to make thin ribbons. fry in 300 degree canola oil. salt to taste.).