African Peanut Soup with Roasted Chicken

Name: African Peanut Soup with Roasted Chicken
Prep time: 3 h 13 min
Cook time: 3 h 13 min
Yield: 1 serving
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium sweet onion; 1 medium yellow bell pepper; 3 cloves garlic; 2 " piece ginger; 1 teaspoon ground or crushed coriander seed; 1 teaspoon cumin; 1 teaspoon tumeric; 1 teaspoon chili powder; 1 quart low sodium chicken broth; 2 cups peeled and roughly chopped carrots; 16 ounce can peeled plum tomatoes; 1 large sweet potato; ¼ cup roughly chopped cilantro; 1 tablespoon brown sugar; 1 teaspoon sriracha chili sauce; 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; ¾ cup peanut butter; 1 can light coconut milk; 2 cups shredded roasted chicken breast; cooked jasmine rice; finely chopped bell pepper; finely chopped fresh cilantro; roughly chopped salted peanuts

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 hrs 13 mins
Cook Time
3 hrs 13 mins

African Peanut Soup with Roasted Chicken

Brielle Kelley

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This African Peanut Soup with Roasted Chicken is a unique, full-of-flavor comfort soup. It has lots of veggies, herbs and spices; along with fresh ginger.

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Ingredients

1 tablespoon extra virgin olive oil
1 medium sweet onion roughly chopped
1 medium yellow bell pepper roughly chopped
3 cloves garlic peeled and roughly chopped
2 " piece ginger peeled and roughly chopped
1 teaspoon ground or crushed coriander seed
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon chili powder
1 quart low sodium chicken broth
2 cups peeled and roughly chopped carrots
16 ounce can peeled plum tomatoes
1 large sweet potato peeled and roughly chopped
¼ cup roughly chopped cilantro packed
1 tablespoon brown sugar
1 teaspoon sriracha chili sauce
1½ teaspoons salt more to taste
½ teaspoon freshly ground black pepper
¾ cup peanut butter
1 can light coconut milk
2 cups shredded roasted chicken breast rotisserie chicken is great
cooked jasmine rice for topping (I use ½ cup per serving)
finely chopped bell pepper any color, for topping
finely chopped fresh cilantro for topping
roughly chopped salted peanuts for topping

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Instructions

Heat oil over medium heat in a large stockpot or dutch oven. Add onions and pepper and sauté until soft and translucent. Add garlic, ginger and spices and continue to sauté for 2 more minutes.
Add the chicken stock, carrots, tomatoes, sweet potatoes, cilantro, brown sugar, Sriacha, salt and pepper and bring to a boil. Once boiling, reduce to a simmer and cook for 45 minutes until all veggies are super tender.
Add coconut milk and peanut butter and puree with a stick blender or a regular blender. If using a regular blender, be sure to allow mixture to cool a bit before pureeing.
Add roasted chicken and cook for another minute or two until chicken is heated through. Ladle into bowls and garnish with a scoop of rice and a sprinkle of the chopped bell pepper, cilantro and peanuts.