Ingredients:
- 8 cups vegetable stock
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 2 tsp. salt
- 6 tbsp minced ginger
- 4 large garlic cloves
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 red bell pepper, diced
- 4 medium yams, peeled (or not) and roughly chopped
- 1 14 fl oz can water-packed pineapple, juice reserved
- 3 ripe tomatoes, chopped
- 5 tbsp natural smooth peanut butter
- 1 bunch cilantro, chopped (optional)
- Juice of 2 limes, or more to taste
- Favourite hot sauce, to taste
Directions:
- Heat stock and keep it warm on the back burner while you assemble the soup.
- In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
- Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
simmer until the yams are tender. - Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
processor. - Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.
Serves 8.
From Rebar Modern Food Cookbook
