Creamy African Peanut Soup
This Creamy African Peanut Soup is really rich, warmly flavored - it tastes like... nothing else on earth! Peanutty, curry-y, deliciousness!
Servings 4 servings
Calories 135kcal
Ingredients
- 15 oz can chickpeas drained and rinsed, garbanzo beans
- 3 cups vegetable stock divided
- 3 tablespoons peanut butter
- 1 tablespoon olive oil
- 2 small onions diced finely
- 1 tablespoon fresh ginger grated - can sub powdered ginger
- 2 teaspoons curry powder
- pinch cayenne pepper
- 14.5 oz can diced tomatoes
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro chopped finely
Instructions
- In the bowl of a blender or food processor, add the 15 oz can chickpeas, 1/3 of the 3 cups vegetable stock and 3 tablespoons peanut butter, and blend until smooth.
- In a large saucepan or dutch oven, heat 1 tablespoon olive oil over medium high.
- Add the 2 small onions (diced finely) and cook until softened.
- Add 1 tablespoon fresh ginger (grated), 2 teaspoons curry powder and the pinch cayenne pepper, then cook another minute.
- Add the chickpea/stock/peanut butter puree, 14.5 oz can diced tomatoes, and 1 tablespoon tomato paste, and the remaining vegetable stock.
- Bring to a boil, then reduce heat to medium and simmer for a few minutes.
- Cool 5 mins, then blend the soup in batches in the food processor/blender until smooth (or use an immersion blender).
- Top with 1/4 cup fresh cilantro and devour.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 942mg | Potassium: 418mg | Fiber: 3g | Sugar: 8g | Vitamin A: 625IU | Vitamin C: 14.8mg | Calcium: 54mg | Iron: 1.9mg
