We mostly think of peanuts as salty snacks, or for spreading on toast. But, there’s so much more they can do. This warm and wonderful peanut soup has an exotic taste with just enough spice to make your mouth feel alive! It’s not hard to make, but when you garnish it just right, it’s a gourmet flavour adventure.
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
- 28 g / 2 tbsp Mirage margarine
- 1 small onion, chopped
- 1 jalapeño, seeded and chopped
- 1 inch / 2.5 cm piece ginger, peeled and minced
- 10 g / 2 tsp minced garlic
- 18 g / 1 tbsp ground cumin
- 18 g / 1 tbsp ground chili powder
- 5 g / ¾ tsp salt
- 1 g / ¼ tsp cayenne pepper
- 480 g / 3 cups seeded and chopped very ripe tomatoes
- 1250 ml / 5 cups vegetable broth
- 550 g / 4 cups peeled and chopped sweet potatoes
- 125 ml/ ½ cup natural peanut butter
- 30 ml / 2 tbsp lime juice
- 4 g / 2 tsp lime zest
- 10 g / ¼ cup chopped cilantro
- 30 g / ¼ cup chopped and toasted peanuts
- Cooked rice (optional)
- Heat Mirage margarine in a large pot over medium-high heat, stir in onion and cook until softened; about 5 minutes. Stir in jalapeño, ginger, and garlic, and cook for 1 minute. Add cumin, chili powder, salt, and cayenne pepper, and cook stirring for one minute.
- Add chopped tomatoes and cook for 5-7 minutes or until tomatoes have started to break down. Add broth and sweet potatoes to pot; bring to a boil. Reduce heat and cook stirring occasionally for 15-20 minutes, or until sweet potatoes are tender.
- Stir in peanut butter, lime juice, and lime zest. Using a hand blender (or a blender in batches), blend until smooth. Season with salt and pepper, divide among bowls, and garnish with cilantro, toasted peanuts, and rice if using.
- You can use 1 (796 ml / 28 oz) can of drained diced tomatoes in place of fresh tomatoes
- Toast peanuts in a dry pan over medium heat for 5-6 minutes, or until fragrant and golden. Remove from pan immediately so that they do not continue to toast.