West African Peanut Soup

• 2 tablespoons peanut or vegetable oil
• 1 large yellow onion
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 2 tablespoons grated fresh ginger
• 28 ounce can diced tomatoes
• 32 ounce (4 cups) chicken broth
• 1 cup peanut butter
• 2 cups baby spinach greens
• 1 pound raw shrimp, shells and tails removed, deveined
• Salt and freshly ground pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup crushed roasted peanuts to garnish

1. Heat the oil in a large saucepan over medium high. Add the onion, garlic, red pepper and ginger. Saute until the onions are tender; about 4 minutes. Add the tomatoes wiht juices and chicken broth, then bring to a simmer.
2. Add the peanut butter stirring until it dissolves into the soup. Add the greens and simmer until wilted; about 3 minutes. Add the shrimp adn simmer until cooked through; about 5 minutes.
3. Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts.

peanut, yellow onion, garlic, red pepper, ginger, tomatoes, chicken broth, peanut butter, baby spinach greens, shrimp, salt, fresh cilantro, peanuts

Taken from www.epicurious.com/recipes/member/views/west-african-peanut-soup-50170095 (may not work)