Vegan West African Peanut Soup
Ingredients
- 3 tablespoons roasted peanut oil
- 4 cups low sodium vegetable broth
- 1.5 cups water
- 1 medium red onion, chopped
- 1 tablespoon peeled and minced fresh ginger
- 1 small serrano pepper, seeded and finely chopped
- 4 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1.5-2 teaspoons sea salt to taste
- 0.75 cup salted natural peanut butter chunky or smooth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 14.5 ounce can diced tomatoes
- 1 teaspoon ground cinnamon
- 1 cup sweet potato, cubed
- 1 15 ounce can chickpeas, drained and rinsed
- 1 cup kale, chopped
- 1 cup coconut milk
- 1 bunch cilantro, chopped for garnish
- 1 teaspoon red pepper flakes optional
Instructions
- Heat peanut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add ginger, serrano pepper, and garlic and cook for 1 minute more.
- Stir in cumin, cinnamon, and salt. Cook for 30 seconds.
- Add diced tomatoes, sweet potato, chickpeas, and kale. Bring to a simmer.
- Reduce heat and simmer for 20 minutes, or until sweet potato is tender.
- Stir in coconut milk and heat through.
- Garnish with cilantro and red pepper flakes (if using).
