Serves 4
The intense, vibrant flavors of Indonesia are the inspiration for this creamy soup redolent of ginger, lime juice, coconut, cilantro, and of course, peanut butter – all in a wonderful balance that is right on target. The bean sprouts add a nice crunch, while the cilantro adds a lovely color contrast to the pale orange soup. Blanch the bean sprouts for 30 seconds – just long enough to remove the raw taste.
Gluten Free
Soy Free
1 tablespoon neutral vegetable oil or 1/4 cup water
3 shallots, chopped
1 medium carrot, chopped
1 clove garlic, crushed
1 small hot chile, seeded and minced (optional)
1 teaspoon minced fresh ginger
1 (14.5-ounce) can diced tomatoes, undrained
3 cups vegetable broth
1 teaspoon natural sugar
1/4 teaspoon cayenne
Salt and ground black pepper
2/3 cup peanut butter
1 cup unsweetened coconut milk
2 teaspoons fresh lime juice
1/2 cup fresh bean sprouts, blanched
1/4 cup crushed roasted peanuts
2 tablespoons minced fresh cilantro leaves
Heat the oil or water in a large pot over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes.
Add the garlic, chile (if using), ginger, tomatoes, broth, sugar, cayenne, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are tender, about 20 minutes. Stir in the peanut butter and remove from the heat.
Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot.
Return to the saucepan, stir in the coconut milk and lime juice, and simmer until hot. Taste and adjust the seasonings, if needed. Serve garnished with bean sprouts, peanuts, and cilantro.