Ingredients

Method

• 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

Ingredients

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.