Ecuadorian Peanut Soup

Ingredients

• 1 cup (240g) peanuts, roasted and unsalted 1 cup (240g) peanuts, roasted and unsalted
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 23g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, grind the roasted peanuts until they form a smooth paste.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced carrot, bell pepper, and tomatoes to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Stir in the ground cumin and the peanut paste, mixing well to combine all the flavors.
5. 5.
   Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted and unsalted peanuts for the best flavor. If you prefer a chunkier texture, you can coarsely grind the peanuts instead of making a smooth paste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• If you prefer a creamier consistency, you can stir in a splash of coconut milk or heavy cream before serving.
• To make the soup more filling, you can add cooked chicken or shrimp to the pot along with the vegetables.

Serving advice

Serve the Ecuadorian Peanut Soup hot in individual bowls. Accompany it with a side of crusty bread for dipping and soaking up the delicious flavors.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro and a lime wedge on the side. The vibrant green color of the cilantro and the bright citrusy aroma of the lime will add a pop of freshness to the presentation.