Inspired by African and Asian dishes, this version is simple to make but will still impress. (Just make sure no one has a nut allergy, since the nuts are not immediately apparent!)
Serves 6–8
- 1 Tbsp. canola oil
- 1 medium onion, diced
- ½ fennel bulb, diced
- 3 carrots, diced
- 1 red bell pepper, seeded and diced
- 14.5 oz. can diced tomatoes 2 cups water
- Salt and pepper to taste Pinch of cayenne (or more to taste)
- 2 cups broth
- 1 cup peanut butter
- Juice of 1 lime
- Lime zest
- 3 scallions, chopped
Heat oil in soup pot over medium heat. Sauté onions, fennel and carrots till onions are translucent, about 5 minutes. Add red pepper and sauté another 5 minutes. Add tomatoes, water, salt, pepper and cayenne, and cook for 20–30 minutes, or until carrots are soft. In a small saucepan, heat broth to boiling. Turn off heat and whisk in peanut butter; pour this into a blender and add about half of the cooked soup. Blend until smooth, and pour back into soup pot. Stir to combine and add lime juice. Garnish each serving with lime zest and scallions.
