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Nutrition Facts
Serving Size 1 (280g) Recipe makes 4 servings The following items or measurements are not included below: stock
Calories 326
Calories from Fat 179		(55%)
Amount Per Serving		%DV
	Total Fat 20.0g	30%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 6.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 356mg		14%
Potassium 791mg		22%
Total Carbohydrate 31.9g		10%
	Dietary Fiber 5.6g	22%
	Sugars 13.9g
Protein 10.7g		21%
detailed view... how is this calculated?

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Spicy African Peanut Soup

Recipe #24464 | 30 min | 10 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: Sackville
Apr 8, 2002

We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.

SERVES 4 -6 (change servings and units)

Ingredients

3 cups stock or water
2 slices fresh ginger
1 sweet potato, peeled and chopped
2 carrots, chopped
1 yellow pepper, chopped
1/2 teaspoon cayenne or 2 fresh chili peppers
1 tablespoon oil
2 onions, chopped
3 green onions, chopped
1 tablespoon brown sugar
1/2 cup peanut butter
1 cup tomato juice
2 garlic cloves, chopped
salt and pepper

Directions

1
Heat the oil in a large saucepan over high heat.
2
Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
3
Cook for 2 minutes, then add potato and stock.
4
Bring to the boil and simmer 10 minutes.
5
Transfer the vegetables to a food processor and purée until smooth.
6
Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
7
Add sugar, salt and pepper.
8
Serve sprinkled with green onions.

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Featured Reviews for This Recipe

From: JungleLove

On Apr 30, 2009

Really, really excellent soup!!! I doubled the recipe and used yams instead of sweet potato and tomato sauce instead of juice. Instead of serving with green onions I chopped up some roasted peanuts and threw those on top. YUM! Also delicious served over rice. **UPDATE** I was in a wacky mood making this soup tonight and decided to throw in some curry powder. Not exactly African but........ IT"S AMAZING!

0 people found this review helpful

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From: Dimpi

On Mar 31, 2009

Very good soup! I made a few changes to use what I had and to serve two - 3 cloves garlic, 1/2 in piece of ginger, 1 serrano pepper, 3/4 of an onion, a big handful of shredded carrots, half a red bell pepper, the cream sweet potato not orange yam, 2 cups stock, 1.5 cup water, 1 blanched and pureed tomato and about 1/3 cup chunky PB. I pureed about 3/4th of the soup. I also used a tiny dash of aromatic spices - cardamom, cloves, cinnamon and simmered on low for about 15 -20 min. The taste was unique and very good. We ate it with garlic bread. Thanks Sackville!

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From: JustJanS

On Jun 30, 2002

I made this as a trial for work on Monday. It is so good I can't believe it. Easy, fast, tasty and beautiful to look at, just what I wanted for my dinner next week (and I'm so glad that we got to eat the trial run!) I used a reduced-fat PB, added a tablespoon of lemon juice, and garnished the soup with cilantro. Thanks Friedel for a great recipe-now I must try your other soup (Garlic, Chick-pea and Spinach) I have in my cookbook.

6 people found this review helpful

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From: yogi

On Jul 11, 2002

Delicious! I wasn't sure about the peanut flavor with soup, but it works surprisingly well. I altered a few things to what I had on hand (used less bell pepper, and honey roast peanut butter - omitting sugar.) I'm the only soup & vegie lover in my house, but I'm sure I'll finish off this pot of soup all by myself.

4 people found this review helpful

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