When I want a deeply savory, easy to make soup for a cold, gray day – this spicy, gingery, garlicy soup is the one.
Stunningly flavorful, this vegan soup is simple to make with almost all pantry staples. The base of this soup relies on the powerful trinity of garlic, ginger, and chili flakes.
Peanut butter and tomatoes adds richness, body, and tangy umami. Top with chopped peanuts for texture and cilantro for freshness. Enjoy!
Peanut Ginger Soup
1 1/2 LB ripe, red tomatoes, chopped or 1 large can chopped tomatoes
1 medium yellow onion, diced
2 TB olive oil
4 cloves garlic
fresh ginger, 2 inch chunk, peeled
2 tsp. red chili flakes
3/4 cup peanut butter
5 – 6 cups water
1/2 cup roasted peanuts, rough chop – for garnish
1/4 cup cilantro – for garnish
Using a food processor or blender, puree the ginger, garlic, and chili flakes with 1/2 cup water until pretty smooth. Set aside.
In a heavy bottomed covered soup pan, sauté the onion in the olive oil for a few minutes. Add the tomatoes, water, garlic/ginger/chili flakes mixture, peanut butter, and 2 tsp. salt. Stir together until the peanut butter is incorporated into the liquid. Bring to a light boil, then cover and simmer on low for 15 minutes or so. Stir the soup, being sure to scrape the bottom of the pan to prevent scorching.
Use an immersion blender or regular blender to puree the soup until smooth. Adjust salt and chili flakes to taste. If the soup is too thick, add a bit more water. If the soup is too thin, add another TB peanut butter and simmer for another 5 minutes.
Garnish with chopped roasted peanuts and fresh cilantro leaves. This is a deeply flavored, richly nutritious soup – so keep the serving size modest. This soup is delicious with levain bread.