The flavors of African cuisine include the use of peanuts and peanut butter. Two ingredients that I really love. For a little heat, I added some red curry paste. Curry paste is not normally used in African cuisine but it really did add to the soup including giving it a nice bite! This soup has tremendous depth of flavor and if you like peanuts and peanut butter, you will love this rich and creamy soup! To see how I made my African Red Curry Peanut Soup, keep reading!
African Red Curry Peanut Soup
1 tbsp. canola or vegetable oil
1 large onion, chopped
3 large carrots, chopped
1-2 tbsp. fresh ginger, minced
1-2 tbsp. red curry paste (depending upon how hot you like it)
6 cups chicken or vegetable broth
1 large sweet potato, peeled and diced in large chunks
1 cup creamy peanut butter
1/3 cup chopped peanuts
2 tbsp. chopped fresh cilantro, for garnish
salt, to taste
Heat the oil over med-low heat in a large non stick Dutch oven and cook the onions, carrots and ginger until crisp tender. About 5-7 minutes. Add the curry paste and stir to dissolve. Add the salt and mix.
Add in the broth and sweet potatoes. Bring to a boil. Cover and lower the heat to a simmer and cook for about 20-30 minutes until the vegetables are tender. Stir in the peanut butter.
Add about 3/4 of the soup to a blender or food processor and process until smooth and creamy. You will need to do this in batches. Return to the remaining soup in the pot and stir to combine. Heat on low flame for a few minutes to warm it up.
Serve garnished with peanuts and cilantro.