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Spicy peanut soup

By Phillippa Cheifitz
8
Easy
15 minutes
25 - 30 minutes.

Ingredients

  • 2 - 3 T peanut oil
  • 2 onions, chopped
  • 3 sticks celery, chopped
  • 4 cloves garlic, crushed
  • 1/2 t chilli powder
  • 2 t curry powder
  • 1 t ground cumin
  • 1 t ground coriander
  • 4 large ripe red tomatoes, peeled, seeded and chopped
  • 2 cups salted roasted peanuts, roughly chopped
  • 4 cups vegetable broth
  • 1 T sugar
  • 1/2 cup cream
  • Salt to taste
  • For sprinkling:

  • Chives and peanuts

Method

Heat the oil in a large heavy pot.

Add the onions and celery and cook gently until softened but not browned. Stir in the garlic and spices, adding a little more oil if necessary, and cook gently for a few minutes.

Add the chopped tomatoes and peanuts, and simmer for about 5 minutes. Pour in the broth and bring to a simmer. Cover and simmer for 25 - 30 minutes.

Use a stick blender to roughly purée the soup. Stir in sugar and cream, and heat through. If necessary, thin down with more stock.

Check seasoning. Sprinkle with chives and peanuts.