Follow these steps for perfect results
peanut oil
onions
diced
bell peppers
diced
ginger
chopped
sweet potatoes
peeled and cut into chunks
garlic cloves
finely chopped
salt
black pepper
freshly ground
cayenne pepper
crushed tomatoes
chicken stock
peanut butter
soft tofu
cooked rice
scallion
sliced
Warm the peanut oil in a wide soup pot over high heat.
Add diced onions, bell peppers, chopped ginger, and sweet potato chunks to the pot.
Sauté, stirring frequently, until the onions begin to color, about 8-10 minutes. Add garlic after the first 5 minutes.
Season with salt, pepper, and cayenne pepper to taste, and cook for a few more minutes.
Add crushed tomatoes and scrape the bottom of the pot to lift up any browned bits.
Pour in chicken or vegetable stock, bring to a boil, then reduce heat and simmer, covered, for 25 minutes.
Add peanut butter and cook, stirring, until it has dissolved completely.
Remove 2 cups of the soup and puree with soft tofu until perfectly smooth using a blender.
Return the pureed mixture to the soup. Alternatively, you can puree the entire soup if desired.
Taste and adjust seasoning with more salt and cayenne pepper if needed.
Serve with 1/3 cup of cooked rice in each bowl.
Garnish with plenty of sliced scallions scattered over the top.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Top with chopped peanuts for added crunch.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Garnish with fresh herbs and a drizzle of peanut oil.
Serve with a side of crusty bread.
Serve with a dollop of plain yogurt or sour cream.
Complements the nutty and slightly sweet flavors.
The hops can cut through the richness of the peanut butter.
Discover the story behind this recipe
Often served during celebrations and family gatherings.
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