West African Peanut Soup

About 3 years ago Babycakes took on a soup making hobby, and we have both benefited greatly from his delicious endeavors.  I made this incredible West African Peanut Soup last night (from BC's soup archives), and wanted to share the love. It's the perfect thing to warm you up from the inside out on these gray winter days!

West African Peanut Soup

INGREDIENTS 

• 3 tablespoons peanut oil
1 medium yellow onion, chopped
1 large carrot, peeled and diced
1 red bell pepper, seeded and chopped
4 medium sweet potatoes, scrubbed, peeled and chopped
1 28-ounce can crushed tomatoes
4 garlic cloves, minced
2 tablespoons peeled, grated ginger root
4 cups vegetable stock
12 ounces crunchy organic peanut butter
2 limes, juiced
2 tablespoons cayenne pepper
2 tablespoons curry powder
2 tablespoons coriander
1 tablespoon cumin
1 tablespoon crushed red pepper flakes
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon salt

          GARNISH

• crushed peanuts

     1).  Warm the oil in a large stock pot over medium-high heat.

     2).  Sauté the onion (with a pinch of salt) 10 - 15 minutes, until onions begin to brown.

     3).   Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves.  Sauté another 1 - 3 minutes, ensuring the onions are well coated with spice.

     4).  Mix in the sweet potatoes, bell pepper and carrot.  Stir for another 5 - 7 minutes (or until the sweet potatoes begin to stick to the bottom of the pot).

     5).  Pour vegetable stock into the pot and season with cayenne, curry powder, red pepper flakes and salt.  Bring to a boil, then reduce heat and let simmer for 30 minutes (or until the sweet potatoes are tender).

     6).  Add crushed tomatoes and peanut butter.

     7).  Puree with a hand blender producing a smooth texture.

     8).  Stir in fresh lime juice, then season to taste.

     9).  Serve garnished with chopped peanuts.