Zutaten für Carla's African Groundnut Soup
- Cumin
- Coriander
- Chermoula
- Cayenne Pepper
- 2 tablespoons peanut oil
- 1 large onion, chopped
- Garlic Clove
- 1 inch ginger, grated
- 1/2 cup chopped fire-roasted tomatoes (reserved)
- Vegetable Stock
- 2 bay leaves
- 4 medium sweet potatoes
- Salt And Pepper
- 1 cup peanut butter
- Adzuki Beans
- Poblano Peppers
- Red Peppers
- Plum Tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Lime Zest
- Peanuts
- Sea Salt
- Lime Wedge
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carla's African Groundnut Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Carla's African Groundnut Soup
- Preheat oven to 425°F (220°C).
- Heat 2 tablespoons of peanut oil in a large pot over high heat.
- Add 1 large onion, chopped, and sauté for 4-5 minutes. Add 4 cloves garlic, minced, and 1 inch ginger, grated, and cook until softened, about 10 minutes more, reducing heat to medium.
- Stir in 1 tablespoon of the spice mixture (recipe below) and salt to taste. Cook for 1 minute.
- Add 2 (28-ounce) cans crushed fire-roasted tomatoes, 4 cups vegetable stock, and 2 bay leaves.
- Bring to a boil, then reduce heat and simmer for at least 1 hour.
- Strain the broth, reserving the solids. Puree the solids with 2-3 cups of the reserved broth until very smooth using an immersion blender or regular blender. Strain through a fine-mesh sieve.
- While the broth simmers, reserve 2 medium sweet potatoes for garnish, and dice the remaining 2 medium sweet potatoes into 1/4-inch pieces.
- Toss the diced sweet potatoes with 1 tablespoon peanut oil, salt, and pepper. Roast in the preheated oven until tender, about 20-25 minutes. Set aside to cool.
- In a medium bowl, whisk together 1 cup peanut butter and 1-2 cups of the warm broth until smooth. Add more broth if needed to reach desired consistency.
- Pour the peanut butter mixture back into the pot with the remaining broth.
- In a separate bowl, combine 1 (15-ounce) can of cooked beans (drained and rinsed), roasted sweet potatoes, 1 red bell pepper (chopped), 1/2 cup chopped fire-roasted tomatoes (reserved from the canned tomatoes), 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh mint.
- Season the vegetable mixture with salt, remaining spice mixture, and the zest of 1 lime to taste.
- In shallow bowls, ladle the soup broth. Spoon the vegetable mixture into the center of each bowl.
- Garnish with chopped peanuts, a squeeze of lime juice, lime salt (if using), and sweet potato chips.
Nutrition Information (Approximate per serving)
Sodium
156 g
Sugar
76g
Fat
28g
Carbs
32g
