|Spicy African Peanut Soup|
This soup started out very different than it ended up, although I have done so many substitutions over the years, it's almost anything goes. I just try and keep the sweet and savory balanced, and adjust around what's in the pantry. If you don't have sweet potatoes, use regular and add an apple or a sweet pepper. I also love that it's a puréed soup, it means not having to finely chop everything up.
1 onion, chopped
1 tbsp olive oil
1 tsp berbere *Ethiopian spice mix
I inch slice of ginger, peeled
2 carrots, sliced
2 potatoes, sweet or regular, peeled and chopped into 1 inch pieces
4 cups broth
1/4 cup tomato paste
1 tbsp brown sugar
1/2 cup peanut butter, I use crunchy a lot, gives just a little texture
2 cloves garlic, chopped
Cook onions on medium with olive oil. Once soft, add berbere. You can add more if you like things spicier.
Cook til fragrant. Around a minute.
Add ginger, carrots and potatoes. Give them a stir until warmed up.
Add broth, bring to a boil. Reduce to low. Cook until potatoes are soft, around 20 minutes.
Purée with an immersion blender. Strain if it's for company.
Mix together tomato paste, sugar, peanut butter, and garlic, You can water down with some hot water if you're having trouble stirring.
Add mixture to the soup, serving soup the next day is always best.