Difference between revisions of "I'm twelve and what is this soup"
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{{Infobox recipe | {{Infobox recipe | ||
| name = West African Peanut soup (a la McNally Robinson's Prairie Ink Cafe) | | name = West African Peanut soup (a la McNally Robinson's Prairie Ink Cafe) | ||
| Line 26: | Line 28: | ||
# Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes. | # Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes. | ||
# Add ginger and sauté 3 more minutes, stirring often. | # Add ginger and sauté 3 more minutes, stirring often. | ||
| − | # Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp of salt. # Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often. | + | # Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp of salt. |
| − | # Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp | + | # Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often. |
| + | # Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp of salt. Grind pepper over. | ||
Latest revision as of 14:59, 4 October 2017
| West African Peanut soup (a la McNally Robinson's Prairie Ink Cafe) | |
|---|---|
Stats:
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You will need:
- 2 tbsp olive oil
- 1 big onion, roughly chopped
- 2-3 cloves of garlic, minced or pressed
- 1 tbsp fresh ginger, grated
- 1/4 tsp cayenne pepper
- 4 big carrots, chopped
- 2 lbs sweet potatoes (3 or 4), diced
- 28 oz crushed tomatoes
- 1/2 cup peanut butter
- 8 cups vegetable stock
- 1/2 – 1 tsp salt
- pepper
Preparation:
- Heat heavy-bottomed pot over medium-low heat. Pour in oil and sauté onion until translucent, about 5 – 10 minutes.
- Add ginger and sauté 3 more minutes, stirring often.
- Add cayenne pepper, carrots, sweet potatoes, tomatoes, peanut butter, vegetable stock and 1/2 tsp of salt.
- Bring to a boil; then simmer until the vegetables are well cooked, about 20 minutes. Stir often.
- Remove from heat and purée. Taste and decide if you’d like to add that other 1/2 tsp of salt. Grind pepper over.
