Grand Central Bakery

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African Peanut Soup

This delicious, filling soup is a wonderful meatless dinner served with lots of crusty bread. We love to make it in the fall when the temperatures start to dip in the Northwest.

Makes 3 quarts

For the soup:
1/3 cup canola oil
1 medium onion, diced
2 cloves garlic, minced
1 2-inch piece of ginger, peeled, sliced thinly and minced
3 or 4 green onions, finely diced (about 1/3 cup)
¼ teaspoon cayenne
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon kosher salt
2 large carrots, peeled and diced (about 1 ½  cups)
1 medium sweet potato (garnet yam), peeled and diced (about 1 ½ cups)
¾ cup peanut butter whisked with 1 cup hot water
2 ½ cups water or stock
4 cups diced tomatoes (1 28-ounce can plus 1 cup), with juices
½ cup coconut milk, plus more if you like a creamier soup
Kosher salt, to taste
½ teaspoon freshly ground pepper
2-4 stalks kale or other sturdy greens, tough stems removed, in bite-size pieces (optional)

For the garnish:
Fresh lime wedges
Chopped cilantro

Heat oil in a medium soup pot over medium heat. Add onions and saute until soft, about 5 minutes, stirring occasionally and reducing heat if onions start to brown. Stir in garlic, ginger and green onion and continue sautéing until soft and fragrant, stirring often, about 3-4 minutes. Combine cayenne, cumin, coriander, turmeric and salt in a small bowl then add to onion mixture along with diced carrot and sweet potato. Stir well and continue cooking until spices are fragrant but not burnt, about 3 minutes. Add peanut butter/water mixture, water or stock and tomatoes. Bring to a boil, then reduce heat and simmer until vegetables are soft, about 45 minutes. Stir in coconut milk, adding additional for creamier texture if desired. Season to taste with salt and pepper.  Just before serving, add chopped greens if desired and simmer just until wilted.

Spoon into bowls and serve with a squeeze of lime juice and fresh cilantro.