Carla's African Groundnut Soup
Carla's winning dish from top chef all stars. i love top chef, but it's rare to see a vegetarian dish (unless the challenge is to cook for a vegetarian and then all the chefs complain), much less a vegetarian dish that wins. got the recipe on bravo's website. i'm putting it here for safekeeping. i have o idea how many this serves or how long it takes, so i guessed.
Steps
Preheat oven to 425 degrees.
Heat large pot on high heat.
Pour in peanut oil , and then add onions.
Saut for 4-5 minutes , then add garlic and ginger.
Reduce heat to medium and continue to cook until soft and translucent , another 10 minutes.
Sprinkle in half of spice mixture , salt to taste and stir until mixed well.
Pour in crushed fire-roasted tomatoes , stock and bay leaves.
Bring to a boil , then simmer for at least 1 hour.
Strain broth , then puree solids with 2-3 cups of broth until very smooth.
Strain through fine strainer.
While broth is simmering , reserve 2 sweet potatoes for garnish and dice.
Remaining potatoes into 1 / 4 pieces.
Toss in peanut oil , salt and pepper , and roast in 425 degree oven until just tender.
Set aside to cool.
Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth.
Pour mixture back into pot with broth.
Toss together cooked beans , sweet potatoes , peppers , tomatoes , parsley and mint.
S.
Ingredients
cumin, coriander, chermoula, cayenne pepper, peanut oil, onions, garlic clove, ginger, tomatoes, vegetable stock, bay leaves, sweet potatoes, salt and pepper, peanut butter, adzuki beans, poblano peppers, red peppers, plum tomatoes, parsley, mint, lime zest, peanuts, sea salt, lime wedge