Better Hearths and Cauldrons

I don't k now how to begin to describe this soup. It's...perfect. It's velvety in texture, warms the throat, and is richly scented with ginger, garlic and curry. This is just about the only time I use curry powder instead of garam masala or making my own blend. I used hot Madras curry powder, which you can easily find in the grocery store these days. This recipe is very Africa meets the Subcontinent (India) and it's an excellent way to start bringing more warmth into our lives after a cold winter.

Curried Peanut Soup

2 tablespoons oil
1 medium onion, diced
4 cloves garlic, minced
1 small chili, deseeded (or not)
1 tablespoon freshly grated ginger
2 teaspoons Madras curry powder
1 tablespoon sugar, optional
1 sweet potato
5 cups chicken or vegetable broth
1/2 cup crunchy natural peanut butter
3/4 cup coconut milk

Chopped peanuts and fresh cilantro to garnish

Begin my cooking the sweet potato in the microwave for about 10 minutes, until soft. Allow the potato to cool, slice in half and scoop out the flesh.

Heat the oil in a soup pot over medium heat. Add the onions and allow to often for about 7-8 minutes. Add the garlic, ginger and chili and cook until garlic is fragrant, 3 minutes more.

Sprinkle over the curry powder and stir to coat everything. Add the broth and the sweet potato. Simmer for another 10 minutes.

Stir in the peanut butter and use an immersion blender to puree everything. If using a regular blender, mix the peanut butter with about 1/2 cup of the hot broth before stirring it into the soup.

Lower the heat and stir in the coconut milk. Taste for seasonings, including the sugar. Serve hot with a garnish of fresh chopped cilantro and/or chopped peanuts if desired.

I couldn't find cilantro so I didn't garnish the soup at all. It was so silky and rich. I hope no one is afraid of calories!