Meredith Deeds is an original Soup Queen! From a soup cooking class in which I participated a few years back until the present, I have respected her recipe creativity and ease in the kitchen! In a recent Minneapolis Star Tribune article, she shares her the history behind her African Peanut Soup recipe. This recipe is absolutely addictive … beware!
Note: Anyone who enjoys Thai peanut sauce will love this addictively good soup. For a vegetarian version, substitute vegetable broth for the chicken broth and leave out the turkey or replace it with cooked garbanzo beans. From Meredith Deeds.
1 Tbsp. olive oil, divided
1 onion, chopped
2 garlic cloves, minced
1 Tbsp. fresh ginger root, peeled and minced
1 Tbsp. curry powder
Pinch red pepper flakes
3 c. peeled and diced sweet potatoes
2 c. chicken broth
1 (28-oz.) can diced tomatoes
1 lb. ground lean turkey
1 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1/2 c. chunky peanut butter
1 (14-oz.) can unsweetened lite coconut milk
1 Tbsp. brown sugar
Chopped cilantro as garnish, optional
Chopped unsalted roasted peanuts, as garnish, optional
Heat 1/2 tablespoon oil in a large pot over medium heat. Add onion and sauté for 6 minutes or until softened. Add garlic, ginger, curry powder and red pepper flakes, and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 10 minutes.
In a large skillet, heat the remaining 1/2 tablespoon oil. Add the turkey and cook, breaking up any clumps with the back of a spoon for 5 minutes or until the turkey is cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
Whisk in the peanut butter and coconut milk. Add cooked ground turkey, the remaining 1/2 teaspoon salt and brown sugar to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes. Garnish with cilantro and peanuts, if desired.
Photography courtesy of Star Tribune.