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West African Peanut Soup

Chef Gord Harris,
Prairie Ink Restaurant and Bakery

Prairie Ink’s signature soup has an initial rich peanut flavour that releases an addictive lingering blast of cayenne pepper heat.

3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced white onion
3 cups sweet potatoes, peeled and chopped
12 cups water
2 cups smooth peanut butter
14 oz can whole tomatoes
1 Tbsp kosher salt
1/2 tsp cayenne pepper

1. In a large pot over medium-high heat, sauté carrots, celery and onion in oil for 3-4 mins.
2. Add sweet potatoes and cover the vegetables with water. Bring to a boil and simmer until potatoes are cooked.
3. Add remaining ingredients and purée with mixer or food processor until smooth.
4. Adjust seasonings to preference.

Yield 20 servings

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