Description
You can make this Spicy Creamy African Peanut Soup on the stovetop or in an Instant Pot (pressure cooker.) It’s rich and hearty with just the right amount of spice and it’s dairy-free, sugar-free, gluten-free and can easily be made vegan or vegetarian.
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 2 cups onions, finely chopped
- 1 tablespoon fresh ginger root, grated
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 cup carrots, chopped or grated
- 2 cups sweet potatoes, peeled and chopped
- 4 cups vegetable broth, chicken stock or bone broth
- 2 cups tomato juice
- 1 cup all natural peanut butter
Instructions
STOVE TOP DIRECTIONS
- Saute chopped onions in olive oil for 3-4 minutes until translucent
- Add cayenne, ginger and garlic
- Add carrots and continue to saute for a few more minutes
- Mix in potatoes and broth. Bring mixture to a boil, then simmer until vegetables are tender.
- Puree mixture with the cooking liquid, tomato juice and peanut butter. If you do this with a blender or food processor, you will need to do this in batches. Or use an immersion blender to do it right in the same pot.
- Taste and add salt and pepper as desired.
- Garnish with chopped cilantro and/or peanuts.
INSTANT POT DIRECTIONS
- Set Instant Pot to saute. When it is hot, saute chopped onions in olive oil for 3-4 minutes until translucent.
- Add cayenne, ginger and garlic
- Add carrots and continue to saute for a few more minutes
- Mix in potatoes and broth.
- Turn off saute feature and set Instant Pot to pressure cook for 10 minutes. When finished, let pressure release naturally, or use the quick release feature to safely release steam.
- Puree mixture with the cooking liquid, tomato juice and peanut butter. If you do this with a blender or food processor, you will need to do this in batches. Or use an immersion blender to do it right in the same pot.
- Taste and add salt and pepper as desired.
- Garnish with chopped cilantro and/or peanuts.
Notes
For vegan/vegetarian version, use vegetable stock.
For a nut-free version, replace the peanut butter with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: Instant Pot
- Cuisine: African