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Mary’s African Peanut Soup

This one pot meal is loaded with filling protein, wholesome veggies, and satisfying flavor. Leftovers improve with age, making a delightful lunch or easy dinner later in the week!
Servings: approximately 2-1/2 quarts
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Ingredients
 

  • 2-1/2 tablespoons olive or coconut oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound ground chicken or turkey
  • 2 tablespoons curry powder
  • 1 teaspoon salt and freshly ground black pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounce can) diced tomatoes, with juice
  • 2 potatoes, diced (about 1 pound total; white, sweet or a mix; no need to peel)
  • 2 cups low-sodium chicken broth
  • 1/2 cup chunky peanut butter
  • 1/2 cup canned coconut milk (light or regular)*
  • For serving: 1 tablespoon freshly squeezed lime juice and 1/4 cup chopped cilantro (or to taste); cooked rice (optional)

Instructions

  1. Heat the oil in a large soup pot or Dutch oven over medium heat, and sauté the onions until softened, about 3 minutes. Stir in the garlic, and sauté until aromatic, about 30-60 seconds more. Add the ground chicken or turkey and brown, breaking it up as you go. When the meat is nearly cooked, stir in the curry powder, salt, pepper, and cayenne, and cook another minute or so until fragrant.
  2. Add the tomatoes, potatoes, broth, peanut butter, and coconut milk, stirring to combine. Raise the heat and bring the mixture to a boil, and then cover the pot and lower the heat to maintain a gentle simmer.
  3. Simmer for 40 minutes, give or take a few, or until the potatoes are tender. Stir in the lime juice and cilantro, and serve as is or with a scoop of optional rice.

Notes

*If the coconut milk has separated, stir well before using. If desired, leftover coconut milk can be diluted (4 parts water to 1 part coconut milk) and used in place of your favorite almond or other type of milk.
As an option: The recipe’s namesake likes to prepare the soup as directed through the sauté step and then transfer to a slow cooker and cook on low until the potatoes are tender, about 6-7 hours. In this case, the lime juice and cilantro should still be added at the end. Also, if your slow cooker has a sauté option, you could cook from start to finish in the slow cooker.
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