Moroccan Peanut Veggie Soup


Excellent new recipe of Jen’s. I think what made it so great was all the extra cayenne pepper. Enjoy!

Ingredients

1 tablespoon olive oil

1 medium yellow onion chopped

2 celery stalks chopped

2 teaspoons minced garlic

2 teaspoons ground chili powder

1 teaspoon grated fresh gingerroot

1 teaspoon ground cumin

1 teaspoon cayenne powder

1 can diced tomatoes or 5 medium tomatoes diced

4 cups vegetable or chicken broth

1 large sweet potato, peeled and finely diced, (about 2 cups)

1/2 cups smooth peanut butter

Directions

In large Dutch oven or saucepan, heat oil over medium heat. Add onion, celery, garlic, chili powder, ginger, cumin and cayenne, stirring occasionally, until softened, about 4 minutes. Add tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender (about 20 minutes). Whisk in peanut butter and let simmer for 5 minutes. Season to taste with salt and pepper. Soup can be served chunky or pureed.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s