Peanut And Vegetable Soup

[Guest guest]

Peanut And Vegetable Soup

 

2 cups small diced white onions

1/4 cup chopped peeled fresh garlic

1/4 cup chopped peeled fresh ginger

2 tablespoons peanut or vegetable oil

3 teaspoons cumin seeds

2 teaspoons coriander seeds

3 small red hot chiles (bird), chopped

2 cups chopped peeled seeded plum tomatoes

1 teaspoon whole white peppercorns

1 teaspoon ground turmeric

1 1/2 cups dry sherry

2 quarts vegetable broth

1 1/2 cups coconut milk

1 cup smooth natural peanut butter

2 cups medium-diced peeled turnips

2 cups medium-diced peeled carrots

2 cups medium-diced peeled sweet potatoes, yellow if

possible

salt to taste

 

In large pot, over low to medium heat, cook onions,

garlic and ginger in 2 tablespoons of oil for about 10

minutes until onions are translucent.

Meanwhile toast cumin and coriander seeds in saute pan

over medium heat for about 3 minutes. Let cool. Add

chiles and tomatoes to pot.

In spice grinder, grind cumin and coriander seeds with

white peppercorns. Add to pot along with turmeric.

Stir for about 2 minutes then add sherry and cook

until most of the wine has evaporated. Add vegetable

broth and coconut milk.

If possible, blend with stick immersion blender or

allow to cool slightly and blend in standard blender

in small batches. Strain through sieve with medium

holes, not mesh.

Return to pot and whisk in peanut butter. Add

vegetables and cook until vegetables are soft to bite,

but not mushy. Taste, and salt, as necessary.

Serves 6 to 8.

 

 

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