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 Time3hours13minutes
Cook Time3hours13minutes
AuthorChris Scheuer
Ingredients
1tablespoonextra virgin olive oil
1medium sweet onionroughly chopped
1medium yellow bell pepperroughly chopped
3clovesgarlicpeeled and roughly chopped
2" piece gingerpeeled and roughly chopped
1teaspoonground or crushed coriander seed
1teaspooncumin
1teaspoontumeric
1teaspoonchili powder
1quartlow sodium chicken broth
2cupspeeled and roughly chopped carrots
16ouncecan peeled plum tomatoes
1large sweet potatopeeled and roughly chopped
¼cuproughly chopped cilantropacked
1tablespoonbrown sugar
1teaspoonSriracha chili sauce
1½teaspoonssaltmore to taste
½teaspoonfreshly ground black pepper
¾cuppeanut butter
1can light coconut milk
2cupsshredded roasted chicken breastrotisserie chicken is great
cooked jasmine ricefor topping (I use ½ cup per serving)
finely chopped bell pepperany color, for topping
finely chopped fresh cilantrofor topping
roughly chopped salted peanutsfor topping
Instructions
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.
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.
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.
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.