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Related recipes: Dairy Foods, Garlic, Leeks, Low-Carb, Low-Sugar, Nuts and Seeds, Onions, Soups, Soups/Salads, The Daily Soup Cookbook, Tomatoes, Vegetables, Vegetarian
Yield: 10 servings
1 lb dry roasted, salted peanuts
2 Tbs peanut oil
1 large Spanish onion, chopped
2 celery stalks, chopped
2 leeks, rinsed well and chopped
2 tsp sugar
2 tsp curry powder
2 tsp ground cumin
1/2 tsp cayenne
1/2 tsp kosher salt
1 28-ounce can whole tomatoes, drained and diced
6 cups mineral or filtered water
1/2 cup chopped scallions
1/2 cup heavy cream
1 tsp minced fresh garlic
Chop 1/2 cup of the peanuts into small pieces and set aside to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for 4 minutes, until tender.
Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
Add the tomatoes, water, and peanut paste. Bring to a boil, reduce heat, and simmer for 1 hour.
Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
To serve, ladle the soup into bowls and top with reserved chopped peanuts.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
