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! :)