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Categories:
canola oil onion garlic fresh ginger ground cumin ground coriander cinnamon stick ground cloves tomatoes sweet potatoes carrot water salt cayenne pepper peanut butter chickpeas
Viewed: 80 - Published at: 4 years agoIngredients
- 1 Tablespoon Canola Oil
- 1 whole Medium Onion, Chopped
- 3 cloves Garlic, Minced
- 3 Tablespoons Minced Fresh Ginger
- 1-1/2 teaspoon Ground Cumin
- 1-1/2 teaspoon Ground Coriander
- 1/2 pieces Cinnamon Stick
- 1 pinch Ground Cloves
- 3 whole Medium Tomatoes, Chopped
- 2 whole (1 1/2 Lb Total) Sweet Potatoes, Chopped
- 1 whole Large Carrot, Chopped
- 5 cups Water
- 1 teaspoon Salt
- 1 pinch Cayenne Pepper
- 1/4 cups Dry-roasted, Unsalted Peanuts
- 2 Tablespoons Peanut Butter
- 1 can (14 Oz.) Canned Chickpeas (garbanzo Beans)
- 1/4 cups Chopped Fresh Cilantro
Method
- Heat oil in a large saucepan over medium-high heat. Add a chopped medium onion and cook, stirring frequently, until the edges of the onion starts to brown, 3 to 4 minutes. Stir in garlic, ginger, cumin, ground coriander, cinnamon stick, and a pinch of ground cloves. Cook for 3 minutes, stirring frequently.
- Add the tomatoes, sweet potatoes, and carrots to the onion mixture and cook for 5 minutes, stirring occasionally. Stir in the water and salt. Bring the mixture to a boil, reduce heat, cover, and simmer for 30-40 minutes or until the sweet potatoes and carrots are tender.
- Remove the soup from the heat and let cool for about 10 minutes. Remove the cinnamon stick. Using a blender (hand-immersion or regular) or food processor, blend the soup until it is almost a puree. It may be necessary to do this in a couple of batches. Return the soup to the pot and stir in a pinch of cayenne pepper, 1/4 cup dry-roasted, unsalted peanuts, and 2 tablespoons peanut butter. Whisk until the peanut butter is completely combined into the soup.
- Stir chickpeas into the soup. Reheat the soup. Season to taste with salt and pepper. Ladle into bowls and garnish with chopped fresh cilantro.
