African Peanut Soup

This recipe is from Cole's mum, Daphne. It's really filling and delicious! Definitely is filling enough to eat on its own as a meal.

Serves 10

1 large onion

2 cloves of garlic, minced

1/4 teaspoon cayenne, or to taste

2 tablespoons oil

1 tablespoon yellow curry

1/4 cup good quality curry powder

1 quart vegetable stock

1 quart diced tomatoes in juice (use 1 large and 1 small can diced tomatoes)

4 cups chopped cooked chicken or tofu (had it without tofu and chicken and it was

3/4 teaspoon sambal (red chili paste)

1 cup natural chunky peanut butter, or to taste (use 1 cup Adams Natural)

1 can coconut milk

1 small bunch cilantro, chopped

lemon juice (use juice of 1 lemon)

Sauté onion, garlic, and cayenne in oil until translucent. Stir in curry powder

and curry paste and sauté 1 minute. Add stock and tomatoes in juice, bring

to a boil , the simmer for 15 minutes. Add cooked chicken or tofu and sambal.

Simmer for 15 minutes.

Whisk in peanut butter a little at a time until incorporated. Taste the soup. You

should taste peanut but it should not be overwhelming. Turn soup to low, add

the cilantro and check seasoning.

Taste and add lemon juice to brighten the taste.

The soup should be silky and smooth; not thick.

It should be spicy; but not too hot.

It should have a sharpness of tomato and lemon; but not be sour.

It should taste of peanuts; but not of peanut butter

Enjoy!