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Spicy Peanut Soup with Vindaloo
1 medium sweet potato, peeled & diced 1 teaspoon fresh ginger, minced 1 carrot, peeled & diced 1/4 onion, minced 1 clove garlic, minced 1 tablespoon Vindaloo seasoning 1 tablespoon light brown sugar 1/4 teaspoon Tabasco Sauce ½ cup creamy peanut butter ½ cup peanuts, shelled 1/3 cup tomato juice ½ cup Heavy Cream 1/3 cup water 1 tablespoon peanut oil Kosher salt and fresh ground black pepper 1 green onion, sliced on bias for garnish Heat oil in large sauce pan over high heat. Add onion, ginger, carrot, garlic and saute for 2-3 minutes. Add potato, stock, tomato juice, vindaloo and simmer over medium flame for 10-15 minutes. Add cream and brown sugar and simmer fo an additional 10-15 minutes. Transfer to food processor and puree until smooth. Return to sauce pan and add peanut butter. Cook on low heat for 5 more minutes. Season with Tabasco, Salt and Pepper. Serve in soup bowl and garnish with roasted, chopped peanuts and green onions. Brandon Velie |
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