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Saturday, March 8, 2014

African tomato and peanut soup (Ghanaian) (vegan)

This is not your regular recipe for tomato soup. In Ghana, peanut paste (peanut butter) is added to the tomato soup to add body and flavor and just a touch of thickness. The result is the smoothest soup you've ever tasted, with a wonderful balance of sour, sweet and earthly flavors. Also, it's very fast and easy to make. Enjoy. :)
Recipe source: here.

Last year: Espresso and walnut iced brownies.
Two years ago: Simple coconut brownies.
Three years ago: Amaretto colada (cocktail), Easy home-made Raclette (French-Swiss) and Pasta with spicy mascarpone sauce, mushrooms and artichokes.

Ingredients (serves 3-4):
  • 1 onion, chopped
  • 2 garlic cloves
  • 3 cm piece of ginger
  • 1/4 of a red chili (or more to taste)
  • 2 tablespoons olive oil
  • 600 g tomatoes (about 4 large ones), chopped
  • 500 ml light vegetable stock
  • 2 tablespoons organic peanut butter

Peel and mince the garlic and ginger. Thinly slice the chili. Put them, and the chopped onion, with the oil in a medium soup pot over medium heat.

Stir once in a while and let them fry until softened and lightly golden (5-7 minutes over low-medium heat).
Add the chopped tomatoes and the soup stock and stir well. Bring the soup to a simmer, then let it cook for 5-8 minutes. Turn off the heat and stir in the peanut butter (while the soup is still hot):

Wait for it to cool just a bit and puree it with an immersion blender. Adjust seasoning (with salt and pepper, if necessary) and transfer to soup bowls. It's done, dig in! :)

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