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West African Peanut Soup
- 1 cup onions small dice
- 1/2 cup carrots small dice
- 1 stalk celery small dice
- 1 tbs ginger minced
- 1 tbs garlic minced
- pinch of red pepper flakes,cinnamon, coriander
- 1 cup yams small dice
- 1 cup white potatoes small dice
- salt to taste
- 8 oz crushed tomatoes
- dash of lime juice
- 2 tbs peanut butter
- pinch of sugar
A cafe favorite!
Cook onions,carrots and celery in 2 tablespoons oil slowly until soft.
Add ginger, garlic spices and salt. Continue to cook for 10 minutes.
Add yams, potatoes, tomatoes and 3 cups water or stock if available.
Bring to a simmer and cook until all vegetables are tender.
Puree soup in blender with lime juice, peanut butter and sugar.
adjust seasonings if necessary.
Posted in: Fall, Gluten-Free, Gluten-Free Fall, Gluten-Free Soups and Stews, Gluten-Free Winter, Soups and Stews, Vegan, Vegan Entree, Vegan Fall, Vegan Sides, Vegan Soups and Stews, Vegan Winter, Vegetarian, Vegetarian Entree, Vegetarian Fall, Vegetarian Sides, Vegetarian Soups and Stews, Vegetarian Winter, Winter
