Saharan West African Peanut and Pineapple Soup
"This sounds very adventurous, but you'll be glad you came along for the ride! It's absolutely tasty and all the flavors surprisingly go together and taste great!"
Makes 10 servings
1 cup dried pineapple pieces
1 tablespoon canola oil
1/2 sweet onion, chopped
1 stalk celery, chopped
1 leek, chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup peanut butter
1 (14 ounce) can diced tomatoes
3 cups water
1/4 cup heavy whipping cream
1/4 cup minced green onion
1 teaspoon minced garlic
PREP 15 mins
COOK 1 hr 15 mins
READY IN 2 hrs
Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.
Puree about half the soup in a blender before adding the whipping cream, garlic, and scallion if you like a thicker texture.
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