- 1 cup dried pineapple pieces
- 1 tablespoon canola oil
- 1/2 sweet onion, chopped
- 1 stalk celery, chopped
- 1 leek, chopped
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 3/4 cup peanut butter
- 1 (14 ounce) can diced tomatoes
- 3 cups water
- 1/4 cup heavy whipping cream
- 1/4 cup minced green onion
- 1 teaspoon minced garlic
- Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
- Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
- Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
- Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
- Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.
04/19/2018
recipepes.com
Saharan West African Peanut and Pineapple Soup, recipe
PT15M
PT1H
5
455 calories
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