African Peanut Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Ingredients:
2 tablespoons plus 1 teaspoon peanut oil, divided |
1 tablespoon curry powder |
2 medium onions, sliced (about 4 cups) |
2 teaspoons minced garlic |
2 large sweet potatoes (about 2 pounds), peeled and cut into chunks |
2 cups low-sodium chicken broth |
1 (28-ounce) can whole tomatoes, drained and quartered |
1 pound ground turkey |
1 teaspoon salt, divided |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne |
1/2 cup chunky peanut butter |
1/2 cup coconut milk |
Directions:
1. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
2. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
3. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
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