i saw the following soup made (sort of) on Bravo’s Top Chef a few years back. carla hall won that particular challenge with her recipe for african groundnut soup. it’s not an “easy, make after work” soup. this is better made on a slow cold saturday. that said, i did try to make carla’s recipe one night after work. with friends on the way and feeling in over my head, i decided to cut a few corners. the result, pretty delicious.
2 medium sweet potatoes, peeled, diced 1/4″ pieces
1 red pepper, diced
1 medium onion, roughly chopped
4 cloves garlic, crushed
6″ fresh ginger, 1/4″ slices
1 can crushed tomatoes, i used fire roasted
1 quart chicken/veggie broth
1/2 cup natural peanut butter
1 tablespoon cumin
1/4 cup fresh Chermoula (i followed this recipe exactly, had some leftover, and used it on fish the next night)
1/4 teaspoon cayenne pepper
peanut oil for sauteing veggies and roasting potatoes and red peppers
cup up all the veggies. roast sweet potatoes and red peppers in a 400 oven for 20 minutes.
in a heavy bottomed pan, saute onion for 5 minutes. add garlic and ginger and cook until tender–another 10 minutes.
add all the spices, mix well to combine. add tomatoes and chicken/veggie broth. simmer for 1 hour.
add half of the roasted red peppers and half of the roasted sweet potatoes. puree this mixture with had mixer or blender. add the rest of the peppers and potatoes to the mixture. garnish with roasted peanuts, sour cream, and a dollip of chermoula.
i served the soup with a simply dressed spinach salad.
note: the beautiful photos in this post are courtesy of TC Webb. i had forgotten to take photos of the soup and send TC and his wife Leah home with the leftovers. TC graciously took these pictures for the blog. i think all my recipe leftovers will now make their way to TC for picture-taking–you make my food look so beautiful. many thanks.