Peanut And Vegetable Soup

Recipe Ingredients

2 cups	125g / 4.4oz	Small diced white onions
1/4 cup	36g / 1.3oz	Chopped peeled fresh garlic
1/4 cup	36g / 1.3oz	Chopped peeled fresh ginger
2 tablespoons	30ml	Peanut or vegetable oil
3 teaspoons	15ml	Cumin seeds
2 teaspoons	10ml	Coriander seeds
3 teaspoons	15ml	Red hot chiles (bird) - chopped (small)
2 cups	125g / 4.4oz	Chopped peeled seeded plum tomatoes
1 teaspoon	5ml	Whole white peppercorns
1 teaspoon	5ml	Ground turmeric
1 1/2 cups	355ml	Dry sherry
2		Vegetable broth
1 1/2 cups	355ml	Coconut milk - (abt 12-oz can)
1 cup	198g / 7oz	Smooth natural peanut butter
2 cups	292g / 10oz	Medium-diced peeled turnips
2 cups	220g / 7.8oz	Medium-diced peeled carrots
2 cups	292g / 10oz	Medium-diced peeled sweet potatoes
		= (yellow if possible)
		Salt - to taste

Recipe Instructions

In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.

Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot.

In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk.

If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh.

Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B77) - from the TV FOOD NETWORK

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