West African Peanut Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 celery rib, small and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1 tablespoon gingerroot, peeled and grated
• 1 1/2 teaspoons tabasco sauce, plus more to taste
• 340 g sweet potatoes, peeled then cut into 1cm pieces
• 1 1/2 cups water
• 1 1/2 cups tomato juice
• 1/2 cup creamy peanut butter
• 2 tablespoons coriander leaves, chopped plus a few leaves for garnish
• 1 spring onion, and green parts, cut crosswise into thin slices, for garnish

Recipe

• 1 pour the oil into a medium soup pot over medium heat.
• 2 add the onion, celery and salt; cook, stirring frequently, until softened, 10 to 15 minutes.
• 3 stir in the ginger and tabasco. add the sweet potatoes and water.
• 4 increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges.
• 5 cover and cook until the vegetables are very tender, 15 to 20 minutes.
• 6 add the tomato juice and peanut butter.
• 7 use an immersion (stick) blender to create a creamy, pureed soup. (if you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splash ups. pour back into the soup pot.)
• 8 stir in the chopped coriander and warm through.
• 9 taste, and add salt and/or hot sauce as needed.
• 10 divide among bowls and top with the spring onion and coriander leaves.
• 11 serve hot.