African-Style Peanut Butter, Tomato, Coconut Milk Soup
Servings: Approximately 2 1/2 quarts [2.5 L]
IngredientsPreparation
  • 2 tablespoons + 1 teaspoon [35 mL] peanut oil
  • 1 tablespoon [15 mL] curry powder
  • 2 medium onions, sliced [about 4 cups / 1 L]
  • 2 teaspoons [10 mL] minced garlic
  • 2 large sweet potatoes, peeled and cut into chunks [about 2 pounds / 900 g]
  • 2 cups [500 mL] turkey or chicken broth
  • 1 [28-ounce / 796-mL] can whole tomatoes, drained and quartered
  • 1 pound [454 g] ground turkey
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] black pepper
  • 1/4 teaspoon [1 mL] cayenne pepper
  • 1/2 cup [125 mL] chunky peanut butter
  • 1/2 cup [125 mL] coconut milk
  • Heat 2 tablespoons [30 mL] of peanut oil into a large heavy casserole over medium-high heat.
  • Mix in curry powder and cook, stirring, for 1 minute.
  • Add onion slices; cook, stirring occasionally, for 2 minutes.
  • Add minced garlic and cook for 1 more minute.
  • Stir in sweet potato chunks, turkey or chicken broth and drained cut tomatoes;bring soup to a boil.
  • Simmer, covered, for 20 to 30 minutes.
  • Heat the remaining teaspoon [5 mL] of peanut oil into a large skillet.
  • Cook ground turkey stirring using a wooden spoon to break-up any clumps, until cooked through.
  • Season with 1/2 teaspoon [2.5 mL] of the salt and all of black pepper.
  • Drain ground turkey onto paper toweling before adding it to the soup.
  • Stir in remaining 1/2 teaspoon [2.5 mL] salt, cayenne pepper, chunky peanut butter, and coconut milk until well combined.
  • Bring soup to just a boill leave to simmer slowly for 20 minutes before serving.