Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe

Name: Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe
Cook time: 45 min
Total time: 45 min
Cuisine: Thai, Asian
Ingredients: 6 medium cloves garlic; 1 1/2-inch knob of ginger, peeled and roughly chopped; 1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems; 1 Serrano or jalapeño chili, stemmed and halved, divided; Kosher salt; 2 (14-ounce; 400ml) cans full-fat coconut milk (see note); 2 tablespoons vegetable oil, divided (90ml); 6 scallions, whites and pale green parts only, thinly sliced, divided; 1 teaspoon ground turmeric; 1 quart water or homemade vegetable stock (see note); 8 ounces sweet potatoes, peeled and cut into 1/2-inch dice (about 2 small sweet potatoes; 225g); 8 ounces roasted shelled peanuts (about 2 cups; 225g); 2 teaspoons sugar; 1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped; 1 tablespoon (15ml) fresh juice from 1 to 2 limes; Freshly ground black pepper; Hot sauce, such as Frank's Red Hot, to taste; Rice, for serving (I like using red or black rice)

Instructions

Cook:45min

The version of West African groundnut soup I ate in my youth was a thick, peanut-packed broth made with chicken, spices, and tomatoes, but recipes for maafe (as it's called in Mali) vary hugely.

Updated at: Thu, 21 Nov 2024 07:52:00 GMT