Ingredients
- 2 tablespoons olive oil
- 1 medium onion (peeled and chopped)
- 2 large carrots (peeled and diced)
- 1 jalapeno pepper (seeded and diced)
- 2 tablespoons fresh ginger (peeled and minced)
- 4 cloves garlic (minced)
- 1 teaspoon cinnamon
- ½ teaspoon cumin
- 4 cups vegetable broth
- 28 oz canned whole tomatoes (chopped of crushed by hand)
- 1 cup water
- 1 medium sweet potato (peeled and diced)
- 1 cup peanut butter
- 1 bunch kale (chopped or thinly sliced)
- 14 oz canned chick peas (drained and rinsed)
- Tobasco (or other hot sauce to taste)
- ¼ cup roasted peanuts (roughly chopped)
- ½ cup clilantro leaves (optional garnish)
- salt
- pepper
Instructions
- Place a stockpot over a medium heat. When it’s hot, add the olive oil, then the onion, carrots, and jalapeno. Cook, stirring occasionally, for 5-8 minutes, or until the onion is translucent and the carrots are starting to get tender. Add ginger, garlic, cinnamon, and cumin, and cook for 30 seconds, or until they’re fragrant
- Add in the vegetable broth, water, and tomatoes, and bring to a simmer. Add the sweet potatoes, and simmer for 10 minutes. Whisk in the peanut butter, and bring to a simmer
- Stir in kale and chick peas and continue cooking until soup has thickened, and the kale is wilted, about 10 minutes
- Add in the chopped peanuts, and season to taste with Tabasco and salt
Notes
Makes 6-8 servings
Nutrition Facts
West African Peanut Soup
Amount per Serving
Calories
486
% Daily Value*
Fat
32
g
49
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
16
g
Sodium
1271
mg
55
%
Potassium
975
mg
28
%
Carbohydrates
41
g
14
%
Fiber
10
g
42
%
Sugar
13
g
14
%
Protein
18
g
36
%
Vitamin A
12135
IU
243
%
Vitamin C
40
mg
48
%
Calcium
181
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.