Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
1 1/2
-
340
-
1 1/2
-
1 1/2
-
1/2
-
2
-
1
-
-
-
Directions
West African Peanut Soup, From The Moosewood Cookbook , From The Moosewood Cookbook
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Steps
|
1
Done
|
Pour the Oil Into a Medium Soup Pot Over Medium Heat. |
|
2
Done
|
Add the Onion, Celery and Salt; Cook, Stirring Frequently, Until Softened, 10 to 15 Minutes. |
|
3
Done
|
Stir in the Ginger and Tabasco. Add the Sweet Potatoes and Water. |
|
4
Done
|
Increase the Heat to Medium-High and Bring to a Boil, Then Reduce the Heat to Medium or Medium-Low So the Liquid Is Barely Bubbling Around the Edges. |
|
5
Done
|
Cover and Cook Until the Vegetables Are Very Tender, 15 to 20 Minutes. |
|
6
Done
|
Add the Tomato Juice and Peanut Butter. |
|
7
Done
|
Use an Immersion (stick) Blender to Create a Creamy, Pureed Soup. (if You Use a Blender Instead, Work in Batches and Remove the Center Knob in the Lid, Placing a Paper Towel Over the Opening to Avoid Splash Ups. Pour Back Into the Soup Pot.) |
|
8
Done
|
Stir in the Chopped Coriander and Warm Through. |
|
9
Done
|
Taste, and Add Salt and/or Hot Sauce as Needed. |
|
10
Done
|
Divide Among Bowls and Top With the Spring Onion and Coriander Leaves. |
|
11
Done
|
Serve Hot. |
