Ingredients
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1 tablespoon butter
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2 cloves garlic
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2 teaspoons grated ginger
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1 cup finely chopped onion
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1 teaspoon salt
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1 cup chopped raw peanuts
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1⁄4 teaspoon cinnamon
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1⁄4 teaspoon clove
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1⁄4 teaspoon ground cardamom or 1/4 teaspoon coriander
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1⁄2 teaspoon mustard powder
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1⁄2 teaspoon turmeric
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1 teaspoon ground cumin
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2 cups stock or 2 cups water
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1⁄2 cup natural-style peanut butter
Directions
Prep Time: 20 m | Cook Time: 1hr 20mins | Serves: 4-6
Curried Peanut Soup, I tried this recipe once at a potluck and fell in love with it It had been made by a friend who had lived in Kenya for a couple of years Searched for the recipe for nearly 15 years when I finally stumbled upon it on the internet ”, This was really delicious with some cooked rice mixed with it It gave more substance to the soup It also helped regarding the peanuts; I’d chopped them, but apparently not small enough It was strange to bite into them in the soup, but seemed much more normal when the rice was added to make it thicker I liked it ZWT7
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Steps
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1
Done
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Saute first 5 ingredients in a large saucepan. |
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2
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Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat. |
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3
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Mix the Soup Base ingredients together to make a paste. |
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4
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Add to other ingredients. |
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5
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Mix, cover and simmer over very low heat for 1 hour, stirring occasionally. |
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6
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Whisk buttermilk into hot soup before serving. |
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7
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For Topping: Slice bananas ¼ of an inch thick and fry in butter. |
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8
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Add remaining ingredients and fry another minute. |
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9
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Spoon into soup bowls. |
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10
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This is best served in very small servings as it is very rich. |
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11
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You may get even more servings. |
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12
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But I love having this by myself the next day, and can never make enough. |
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13
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14
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15
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