Monthly Archives: February 2012

African peanut soup with an indian jig!

Big chunks of cauliflower in the soup make it soooo pretty!

Take a journey with me to a far away place where exotic spices abound!  This soup, with influences from both Africa and India, will make you feel like you are a long, long way from this crazy place we live in where fast food and processed foods are king!  This soup has soooo much great flavor going on, I am just counting the minutes until I get to have leftovers!  Enjoy it with a side of Moroccan veggies or a nice big salad and you will have a SUPER healthful and VEGAN meal that is kind to your heart, your mind, and your overall well being!  It has been almost 3 weeks since I completely gave up processed foods, gluten, and dairy and have started eating LOADS AND LOADS of veggies and fruits instead–and I feel like a million bucks!  Remember YOU ARE WHAT YOU EAT!  So start making better choices and I know you will quickly feel like the person you have only dreamed of being.

Bon Appetit!  XOXO

African peanut soup with an indian jig!

Servings:  6-8

  • 4 carrots, chopped
  • 6 c water
  • 1-2″ ginger, chopped
  • 2 # butternut squash, cubed
  • 2 yellow pepper , chopped
  • 1 T coconut oil
  • 4 yellow onions, chopped
  • 6 green onions,chopped
  • 1 T brown sugar
  • 1 c peanut butter, or more to taste
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) fire roasted diced tomatoes
  • 4 garlic cloves, chopped
  • Salt and pepper to taste
  • 1 T hot smoked paprika
  • 1 T sweet paprika
  • 1 T curry powder
  • 2 T garam masala
  • 1 c dry roasted peanuts
  • 1/2 t chipotle pepper flakes1-2 T ground cumin, to taste
  • 2 c steamed cauliflower
  • cilantro, for garnish

In a large stock pot, warm the coconut oil with the chipotle pepper flakes over low heat.  Add the onions and saute for 5-7 minutes, until they start to soften.  Mix in the garlic and ginger and cook for another 4-5 minutes.  Stir in the canned tomatoes, bell pepper, carrot, cumin, cumin, garam masala, and paprikas and cook for 2-3 minutes.  Turn up the heat to medium/high and add the squash, peanuts, water and season with the salt and pepper.  Bring the pot to boil, reduce heat to low, add peanut butter, cover and cook for 20 minutes.  Turn off or remove the pot from the heat.  Use an immersion blender or food processor to puree the soup to your desired consistency.  Taste the soup and adjust the seasoning as needed.  If you want it to thicken more, cook uncovered until you achieve the desired thickness.  Stir in the green onions and steamed cauliflower.  Serve with a sprinkle of cilantro on top!