African Peanut Soup

This soul-warming soup is a fusion of flavors sure to ignite your tastebuds. The creamy nuttiness of the peanut butter combined with the smoky allure of chipotle is paired beautifully in this vegetable-packed soup. Though far from fancy, the combination of these simple vegetables and basic spices are sure to wow your friends and family.

African Peanut Soup

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Course

Main Course, Main Dish

Servings

6 people

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Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 medium onion peeled and diced
• 2 cloves garlic peeled and crushed
• 1 Tbsp peeled and grated fresh gingerroot
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cups diced butternut squash
• 1 cup Peeled and Diced Carrots
• 5 cups low-sodium vegetable or chicken stock
• 14 oz can crushed tomatoes
• 1 in chipotle pepperadobo sauce finely diced
• 1/2 cup natural peanut butter

Ingredients 1 Tbsp extra-virgin olive oil 1 medium onion peeled and diced 2 cloves garlic peeled and crushed 1 Tbsp peeled and grated fresh gingerroot 1 1/2 tsp ground cumin 1/2 tsp ground coriander 4 cups diced butternut squash 1 cup Peeled and Diced Carrots 5 cups low-sodium vegetable or chicken stock 14 oz can crushed tomatoes 1 in chipotle pepperadobo sauce finely diced 1/2 cup natural peanut butter

Course Main Course, Main Dish Servings 6 people Print Recipe

Instructions

1. In large saucepan over medium heat, add olive oil and onions. Sauté for 5 minutes. Add in garlic, gingerroot, cumin, and coriander. Cook for 1 minute, or until spices become fragrant. Add in butternut squash, carrots, broth, tomatoes, and pepper. Bring to a boil, then simmer until vegetables are soft, approximately 30 minutes.
2. At this point, add in peanut butter and stir until combined. Serve immediately.

Recipe Notes

Per serving: 281 calories; 13 g protein; 13 g total fats (2 g sat fat); 31 carbohydrates (9 g sugars, 7 g fiber); 228 mg sodium