African Peanut Soup #recipe #cookbookreview

I was recently sent a copy of 300 Sensational Soups for review.  From some of the other reviews I had seen around the web, I was sure there was going to be something in there I would like.  Never mind that – there is a whole ton I LOVE in this book.  I made soup for supper and dessert one night this week.  Both courses managed to be simple and sophisticated at the same time – not to mention a huge hit with the entire clan.

Sauting Ground Chicken

This African Peanut Soup is truly a full meal in a bowl.  The original recipe calls for ground turkey.  My deep freeze contained ground chicken, so that’s what I used.

Sauting Onions and Ginger

I really liked that this was a dump it in one pot kind of soup.  After the meat is sautéed, remove it to a paper towel lined plate and use the same pot to sauté the onions, curry, and ground ginger.  Goose really liked the chili flakes that the recipe calls for; to make it more kid palatable, I may leave them out next time.

African Peanut Soup Simmering

From there on in, it’s pretty much just a matter of dumping some ingredients in the pot, allowing the sweet potatoes time to soften up, adding the meat back in, along with the peanut butter and coconut milk, and letting the whole thing simmer so that the flavours combine well together.  And in case you are wondering, I, who seriously despises coconut, could not taste the coconut at all.  I suspect you could use evaporated milk in place of the unsweetened coconut milk to achieve a similar result.

Print

Course Soup
Servings 8
Author Carla Snyder & Meredith Deeds

Ingredients

  • 1 1/2 T olive oil , divided
  • 1 lb lean ground turkey
  • 1 t salt , divided
  • 1/4 t fresh ground black pepper
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 2 t fresh ground ginger
  • 1/4 t hot pepper flakes
  • 1 T curry powder
  • 1 can (28 oz/796 mL) diced tomatoes, with juice
  • 3 cups sweet potato , diced
  • 2 cups chicken stock
  • 1 can (14 oz/400 mL) unsweetened coconut milk
  • 2/3 cup chunky peanut butter
  • 1 T brown sugar , packed

Instructions

  1. In a large pot, heat 1 1/2 tsp of the oil; add ground meat and saute, being sure to break up the meat into small chunks
  2. Season meat with 1/2 tsp of salt and all of the black pepper. Remove meat from pot and transfer to paper towel lined plate
  3. Heat remaining oil and saute onion until soft.
  4. Add garlic, ginger, hot pepper flakes, and curry powder; saute for an additional minute or so.
  5. Add tomatoes with juice, sweet potatoes and chicken stock; bring to a boil.
  6. Reduce heat and simmer until sweet potatoes are almost tender
  7. Whisk in coconut milk and peanut butter.
  8. Return ground meat to the pot, along with remaining salt and brown sugar.
  9. Cook until sweet potatoes are fully tender and flavours have melded - approximately 20 minutes.

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