Somali Yam and Peanut Soup
- 8 cups vegetable stock
- 2 tbsp vegetable oil
- 1 large yellow onion
- 6 tbsp minced ginger
- 4 large garlic cloves, minced
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 red bell pepper, diced
- 4 medium yams, peeled and chopped
- 1 – 14 fl. oz. Can of pineapple, juice reserved
- 3 ripe tomatoes, chopped
- 5 tbsp smooth peanut butter
- 1 bunch cilantro, chopped
- juice of 2 limes or more (to taste)
- favourite hot sauce (to taste)
Preparation:
Heat the stock and keep it warm on the back burner while you assemble the soup. In a soup pot, heat oil over medium heat. Add onion, saute for 10 minutes. Add garlic, ginger and spices. Stir in red pepper and yams, 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 heat to a simmer until yams are tender.
Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes. Puree the soup until smooth.
Return soup to pot and simmer for 10 minutes. Just before serving, add chopped cilantro and fresh lime juice.
