Peanuts are known as groundnuts in West Africa, where this zesty soup originated. It's quick (ready in about a half hour) and easy and makes a great light meal when paired with biscuits or bread.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 carrot, grated (about 1/2 cup)
- 1 large sweet potato, peeled and grated (about 3 cups)
- 3 cups water
- 1 (10.75-ounce) can condensed tomato soup
- 1/2 cup creamy peanut butter
- 1 teaspoon curry powder
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream (optional)
- 2 tablespoons chopped peanuts, for garnish (optional)
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and the carrot and sauté until tender, about 3 to 5 minutes.
- Add the sweet potato and the water, then cover and simmer for 10 minutes or until the sweet potato is soft. Stir in the condensed soup, peanut butter, curry, and 1/8 to 1/4 teaspoon of cayenne pepper (depending on the level of spiciness your family prefers), then bring the mixture to a boil. Remove the pan from the heat and let cool for 10 minutes.
- Puree the soup in a blender in 2 batches (or use a handheld immersion blender), then return it to the pan and reheat it. Ladle the soup into bowls and, if you like, top it with a dollop of sour cream and a few chopped peanuts. Serves 6.
