African Peanut Soup

• 1 cup roasted and shelled peanuts
• 2 tablespoons peanut or neutral oil, like grapeseed or corn
• 1 medium red or white onion, chopped
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 pinch cayenne
• 6 cups vegetable stock
• 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
• 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
• 1/4 pound pound collards or kale, washed and cut into wide ribbons
• 1/2 cup cup peanut butter, chunky or smooth
• 1 pound baked or extra firm tofu (cubed)
• 1 tablespoon Coriander

1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add 3/4 cup peanuts, the coriander and the cayenne and sprinkle with salt and pepper.
3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, about 10 minutes. Add tofu.
4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

peanuts, peanut, red, fresh ginger, garlic, cayenne, vegetable stock, sweet potatoes, tomatoes, peanut butter, coriander

Taken from www.epicurious.com/recipes/member/views/african-peanut-soup-5a5244869ca3195003a31a6e (may not work)