The aroma of freshly roasted peanuts fills the senses, followed by a bold, nutty taste. The grainy texture of the crushed peanuts complements the smooth pepper finish with its residual heat. Chef Ryan uses chile saté sauce—crushed chiles in oil—but it can be replaced by any chile sauce.
On a baking sheet, roast peanuts until golden, 10-15 min. Cool.
Toss chopped red pepper and carrot with canola and black pepper. Spread on a baking sheet and roast at 350˚F for 15-20 min. Cool.
In a large soup pot over med-high heat, sauté onions until translucent. Add garlic with 1 min left.
Add tomatoes, roasted red peppers with brine, chile saté sauce, soy sauce, peanut butter, sugar, bouillion, spices, water and red pepper and carrot mixture. Cover and bring to a boil. Reduce heat to med-low and simmer for 10-15 min.
Add roasted peanuts.
Purée soup until smooth. Salt and pepper to taste.