Peanut Soup

Quick Summary: This rich and savory West African-style soup features a creamy peanut base with tender chicken, sweet potatoes, and aromatic spices.

Source: Traditional

>> servings: 2
Start by preparing the aromatics. Finely chop the @onion{1%large}, mince the @garlic{3%cloves}, and grate the @ginger{1%inch}. Dice the @sweet potato{1%large} and the @red bell pepper{1}.
 
In a large #dutch oven{} or #pot{}, heat some @oil{2%tbsp} over medium heat. Add the onion and cook until softened, about ~timer{5%minutes}. Add the garlic and ginger and cook for another minute until fragrant.
 
Add the @chicken{1%lb}, cut into bite-sized pieces, and cook until lightly browned.
 
Stir in the diced sweet potato, red bell pepper, @canned diced tomatoes{1%can} (with juice), and @chicken stock{6%cups}. Bring the mixture to a boil, then reduce the heat to a simmer.
 
While the soup simmers, place the @peanuts{2%cups} into a #blender{} or #food processor{} and blend until it forms a smooth, thick paste. You may need to add a ladleful of the hot stock from the pot to help it blend.
 
Stir the peanut paste into the simmering soup until it is fully incorporated and the soup is creamy.
 
To make the @roux{}, melt @butter{2%tbsp} in a small #saucepan{} over medium heat. Whisk in @all-purpose flour{2%tbsp} and cook for one minute, stirring constantly. Slowly whisk the roux into the soup to thicken it.
 
Let the soup simmer for at least ~timer{15%minutes} more, allowing the flavors to meld and the sweet potato to become tender.
 
Season generously with @salt{} and @black pepper{} to taste. Serve hot.