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African Peanut Soup with Roasted Chicken is a unique, full-of-flavor comfort soup. It has lots of veggies, herbs and spices; along with fresh ginger.

African Peanut Soup with Roasted Chicken

This African Peanut Soup with Roasted Chicken is a unique, full-of-flavor comfort soup. It has lots of veggies, herbs and spices; along with fresh ginger.
Prep Time 3 hours 13 minutes
Cook Time 3 hours 13 minutes
Author Chris Scheuer

Ingredients

  • 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
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.