West African Peanut Soup


There is a relatively local brewery that Joel and I like to go to whenever we have the chance.  One of their specialties on the menu is an African Peanut Soup.  A few years ago, I took my parents to that brewery for lunch and my dad ordered the soup.  He immediately fell in love and would talk about it from time to time. A few weeks before he passed away, Joel and I happened to be there for dinner and I texted my dad to see if he wanted me to bring him some of the soup home for him.  As much as he would have loved it, he declined the offer, figuring it would be too much for his stomach to handle.  When I was planning our menu for this week, I remembered that I had saved this recipe from Gimme Some Oven, so I thought it would be a delicious tribute to my dad!

2 tablespoons Vegetable Oil
1 Onion, chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
2 teaspoons Cumin
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Cayenne Pepper
1 (15 ounce) can Crushed Tomatoes
2 large Sweet Potatoes, peeled and cut into 1/2 inch cubes
3/4 cup Roasted Peanuts
6 cups Vegetable Stock
1/2 cup Peanut Butter
1/2 bunch Cilantro, chopped
Salt & Pepper, to taste

In a large pot over medium heat, saute the onion in the oil until lightly browned, about 8 minutes.  Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne.  Saute together for 2-3 minutes.  Stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally for about 5 minutes.  Add the stock and peanuts, and bring to a boil.  Reduce the heat and simmer for 30 minutes.  Remove from the heat and puree the soup with an immersion blender until smooth.  Whisk in the peanut butter and chopped cilantro.  Season with salt and pepper and heat through.  Serve and garnish with additional chopped cilantro, crushed peanuts, and/or chopped tomatoes.