We welcomed autumn on Sunday…and three members of my family have a cold already. Today I was craving something warm and spicy to clear my sinuses. I’ve been eyeing a recipe for the Moosewood Restaurant’s Spicy West African Peanut Soup for quite some time – it’s literally been open on my browser for a week.
So, I decided, today was definitely the day to give this peanut soup a try. I was pleasantly surprised that I had almost every ingredient on hand…and what I didn’t, I modified. I didn’t have tomato juice, so I used a can of diced tomatoes and vegetable broth. I liked the idea of coconut oil, so I subbed that for olive oil. I like Tabasco, but I LOVE sriracha…that was an easy choice!
I can’t tell you how wonderful this felt and tasted to this cold-riddled body! The ginger, the heat…perfect for waking up those sinuses.
This soup is vegan, dairy free, gluten free and super nourishing. It is thick and creamy and peanutty…almost sinful tasting as it almost tastes like you’re eating spoonfuls of peanut sauce. YUM.
Don’t pass on the cilantro unless you have a huge aversion…it brightens the soup and adds an herby depth.
Serve this up on a cold night with some chewy whole grain bread and a nice glass of white -perfect curl up in front of the fireplace food.