The colder weather encroaching upon many places this season demands some good soup recipes to warm us up. Hot soup invites small groups of friends to gather together outdoors, socially-distanced, around a fire to sip and chat. This delicious, hearty soup is perfect for such a gathering. The variety of vegetables and seasonings combine to give it a complex and delicious taste. Serve it with some good bread for a nutritious, simple meal.
The Peanut Butter:
1 lb. roasted unsalted peanuts (3 1/2-4 cups)
1/4 c. Peanut or vegetable oil
1/2 tsp sea salt
1 TBS honey
The Soup:
Olive oil or grapeseed oil
2 medium onions, diced
Piece of fresh ginger (approximately 1 TBS), peeled and minced
3 garlic cloves, minced
1 serrano pepper, minced
1 tsp Aleppo pepper (or cayenne pepper)
1/4 tsp sea salt
1 1/2 tsp chili powder
4 carrots, diced
2 medium or 3 small sweet potatoes, peeled and diced
28 oz. can or carton chopped or whole tomatoes
Black pepper to taste
8 cups vegetable broth
1 can chickpeas (or 2 cups cooked chickpeas)
Peanut butter (from above)
Several handfuls of baby spinach
FIrst make peanut butter:
Combine 1/4 cup peanut or vegetable oil, salt, honey and peanuts in blender or food processor. Blend until smooth. Makes about 2 cups (maybe a little more).
Heat enough olive oil or grapeseed oil in 6 quart pan to cover the bottom. Saute onions over medium heat for about 5 minutes, until translucent and soft. Stir in minced garlic, then ginger, then serrano pepper. Cook for about a minute, stirring, just to release flavors. Be sure not to burn the garlic. Add carrots. Stir to combine. Next stir in aleppo or cayenne pepper, 1/4 tsp sea salt and chili powder. Finally, add sweet potatoes, tomatoes and black pepper. Simmer for about 5 minutes. Add vegetable broth and chickpeas. Simmer until vegetables are tender, about 20 minutes. Stir in peanut butter, simmer another ten minutes or so, then blend until smooth. (I prefer using a stick blender). Taste to see if you want to adjust seasoning. Add about 4 large handfuls of baby spinach at end of cooking. Serve after spinach has just wilted. Makes about 12 servings.