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There's been a lot of celebrating going on at The Café lately, with birthdays, reunions and all sorts of Christmas festivities. Oh, and of course, lots of indulgent treats to go along with the parties. A few days ago, I began to realize that my sweet tank* was quite full - in fact it was full to the brim! I was craving something healthy, flavorful and fun. Something unique and delicious that I could serve to guests, yet at the same time, use for quick, easy meals during this busy pre-Christmas week.
African Peanut Soup? Yes, and you'll never guess where I found the inspiration for this delightful recipe. I was thumbing through the Costco store monthly magazine and paused to read an article about their rotisserie chicken. We love their wonderful golden brown, perfectly cooked chicken and pick one up quite frequently to use for sandwiches, salads, soups, etc.
This particular article had letters from happy customers sharing their favorite ways of using the Costco rotisserie chicken. There was a pasta recipe, a chicken dip, a sandwich and several others, but the one that really caught my eye was one called Easy African Peanut Soup. Peanut soup? It sounded a bit strange, but as I read the list of ingredients, I was quite intrigued. I did a bit of research on African Peanut Soup and, while I didn't end up using the Costco recipe, it was definitely where I got my inspiration.
I know, I know, I really do know; you're thinking this combination of ingredients sounds quite strange. You're right, I thought the same thing! But PLEASE, try this! It is amazing; my husband and son-in-law were the first ones to try it and they both said, "WOW!" with the first bite. If you're looking for a delicious, fun, very flavorful entree, sure to bring rave reviews - this is IT!
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion roughly chopped
- 1 medium yellow bell pepper roughly chopped
- 3 cloves garlic peeled and roughly chopped
- 2 " piece ginger peeled and roughly chopped
- 1 teaspoon ground or crushed coriander seed
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1 teaspoon chili powder
- 1 quart low sodium chicken broth
- 2 cups peeled and roughly chopped carrots
- 16 ounce can peeled plum tomatoes
- 1 large sweet potato peeled and roughly chopped
- ¼ cup roughly chopped cilantro packed
- 1 tablespoon brown sugar
- 1 teaspoon Sriracha chili sauce
- 1½ teaspoons salt more to taste
- ½ teaspoon freshly ground black pepper
- ¾ cup peanut butter
- 1 can light coconut milk
- 2 cups shredded roasted chicken breast rotisserie chicken is great
- cooked jasmine rice for topping (I use ½ cup per serving)
- finely chopped bell pepper any color, for topping
- finely chopped fresh cilantro for topping
- roughly chopped salted peanuts for topping
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Heat oil over medium heat in a large stockpot or dutch oven. Add onions and pepper and sauté until soft and translucent. Add garlic, ginger and spices and continue to sauté for 2 more minutes.
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Add the chicken stock, carrots, tomatoes, sweet potatoes, cilantro, brown sugar, Sriacha, salt and pepper and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes until all veggies are super tender.
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Add coconut milk and peanut butter and puree with a stick blender or a regular blender. If using a regular blender, be sure to allow mixture to cool a bit before pureeing.
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Add roasted chicken and cook for another minute or two until chicken is heated through. Ladle into bowls and garnish with a scoop of rice and a sprinkle of the chopped bell pepper, cilantro and peanuts.
Linda @ 2CookinMamas says
This soup sounds fabulous! I just read the ingredients to my husband and he declared we would have to try it. We both love Thai with their coconut milk in Panang Curry and peanut butter in Thai satays so it looks like a win-win for us. Thanks for all your wonderful recipes.
Zoe Willet says
Where I lived (in Mali, West Africa), the method is slightly different: one must first add tomato paste, after sautéing the veggies, then add the peanut butter, and only then add the stock. It must be cooked for a fairly long time, until the peanut butter is thoroughly cooked and the oil rises to the top.
TomatoTart says
Thanks Zoe for the local touch. This was sooo yummy! I pureed 1/2 and ate the other as is. Both were great
Betsy says
pinning this...can't wait to try it!
Sam @ My Carolina Kitchen says
What a gorgeous bowl of soup Chris. I love how you've plated the rice on top instead of underneath.
Sam
Patti says
Just HAD to tell you that my daughter made this soup for dinner last night. It is awesome!! I had 2 bowls...and I really wanted a third, but I decided to save some so I could have it for lunch today.
What a totally delicious meal! Thank you so much for sharing.
(By the way, I think you ought to have your own cooking show!!)
Blessings,
Patti
Dining Alone says
I have pinned this one and cannot wait to try it!!
Marina@Picnic at Marina says
Chris, looking at this soup makes me hungry! And even though I don't eat peanuts, I would try a spoon or two. 🙂
Gerry @Foodness Gracious says
Your pictures are always so tempting and awesome looking!! Great recipe..
Natalie says
Oh my this looks incredible. Wonderful combination of flavors! Plus peanuts are one of my fave things to eat 😛
Balvinder Ubi says
This looks like a satisfying soup.
Erin @ Dinners, Dishes, and Desserts says
Love the idea of this soup. The flavors sound like they would go very well together, and it just looks gorgeous!
Amelia says
Hi Chris, something new to me but your comfort soup look superb. Love the combination, it so look delicious.
Have a lovely day ahead,regards.
Amelia
France@beyondthepeel says
That sounds fantastic Chris. I love the flavors here. Just the right amount of spice and heat to pair with the peanut taste.
sophiesfoodiefiles says
What a glorious, tasty & very festive good for you soup!
It is like a good meal in 1 bowl!!
Yummmmmm!
www.you-made-that.com says
This soup sounds so interesting and good. I want to try it too, if your family loved it at first bite I'm sure I would love it too.
Valerie says
Your son's "Tank Theory" is spot-on! 😀
This soup looks exotic and spectacular! Just the right amount of spice needed during this chilly time of year.
Jen Laceda | Tartine and Apron Strings says
WOW! I haven't tried African Peanut Soup yet. Looks interesting, especially the element of heat in it...! My kind of food...spice-filled! Your presentation makes me want to lunge into my screen and take a huge slurp - so delicious...!
lena says
yeah, never come across this combination especially peanut butter in the soup..this looks great and i like the rich colour!..that's a very smart 'tank' theory!
Inside a British Mum's Kitchen says
Oh I'm making this - and I'm doubling the recipe because I don't think I want anything else!
Mary x
Magic of Spice says
What a lovely soup, and I just love the warm rich color! I bet a veggie version would be delightful as well 🙂
Claire @ Claire K Creations says
I totally agree with your son Chris! I have a separate dessert stomach. I can be soo full from dinner but I can nearly always find room for dessert if it's something good.
This does sound like an interesting soup but I'm sure the flavours combine into something wonderful.