If you eat soup a lot, it's good to have something unusual to pull out every once in a while.
This soup is spicy and nutty. The recipe is a mix of Ghanan Groundnut and spicy soup. The first thing this soup says to you is "Hey howdy!" with the red pepper and Cayenne and then you'll settle in for a nice long civilized conversation with the peanuts and vegetables.
- 1 large onion, diced
- 3 large cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon cayenne pepper
- 3 diced celery stalks
- 2 diced carrots
- 2 diced medium starchy potatoes
- 2 red Thai chile peppers - the long thin ones
- 3 – 5 cups vegetable stock
- 8 tablespoons crunchy peanut butter
- 12 oz corn kernels, fresh, canned or frozen
- salt and pepper to taste
- ½ cup crushed salted roasted peanuts
- Smaller dices are better for this soup, ¼" or less is ideal for all vegetables.
- Remove the seeds and membranes from the hot peppers. Chop finely.
- Heat the oil in a large stock pot.
- Sauté the onion and garlic in the oil for 2–3 minutes over medium-high heat.
- Add the cayenne, stir and sauté 1 minute longer.
- Add the potatoes, carrots, celery, and chopped chili pepper.
- Stir and sauté four minutes more then add the stock.
- Bring up to a boil then reduce to a simmer.
- Add the peanut butter and corn and stir until the peanut butter is dissolved.
- Taste for salt and pepper and adjust as needed.
- Reduce heat and simmer covered for 20 minutes.
- Serve hot with crushed peanuts sprinkled on top.
- The net heat from this soup is not as bad as you might think.
- The oil from the peanut butter helps to reduce the heat from the cayenne, red chile, and black pepper.