This recipe was part of the Food Fight: Desperation Dinner Challenge which ended Mar 31, 2008 05:00 PM.
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VOTE 17

Moroccan Peanut and Tomato Soup Recipe

Difficulty: Easy | Total Time: 20 minutes | Active Time: | Makes: 8 cups / 6-8 servings

An ex of mine gave me the recipe, but it was a little bland, and over the years, I’ve jazzed it up to something spicy and rich, and totally pantry ready for those “I got nothin’” nights. I hadn’t made this soup in ages; you know how there’s one of those recipes you make a lot, and then suddenly you realize you haven’t made it in ages? You didn’t get sick of it, it just slipped by the wayside.

Anyway, as I was at the Perfect Pantry, I saw a recipe for a Squash and Peanut soup, and it reminded me of this soup I used to make years ago. I had to hunt for the recipe, but there’s now a big batch of it on my stove waiting for the spices to turn from being individual spices to being a grand design. It is very yummy, and vegan, and filling like you wouldn’t believe. And with fresh bread with butter, it’s amazing. So simple!

Btw, you can use tomato paste instead of ketchup, if you use a peanut butter with some sugar (I use a coarse organic peanut butter with nothing but nuts and salt). Or you could use tomato paste and pb, and add your own sugar, but I have found that without the very small amount of sugar (this makes about 8 cups of soup, so that ketchup is spread out quite a lot), the flavours do have less depth.

Because they’re regional the the area the food is from, I use Grains of Paradise instead of black pepper. They’re similar in nature, and I am finding a subtle difference to the taste of the soup. It hangs together differently, but it’s... read more

INGREDIENTS
  • 1 large onion, finely chopped
  • 6 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 28oz/796mL can finely diced tomatoes
  • 1.5 cups peanut butter
  • 1/4 cup ketchup
  • 1/4 cup vinegar
  • 2 tbsp. chili powder
  • 2 tsp cumin
  • 1 tsp black pepper or grains of paradise, ground
  • hot pepper sauce (start with a tsp, then taste, add more as needed)
  • 2 cups water
INSTRUCTIONS
  1. In large heavy saucepan, cook onion and garlic in olive oil until tender.
  2. Add remaining ingredients except water.
  3. Bring to a boil, stirring constantly.
  4. Add water, stir, simmer 10 minutes, stirring occasionally.

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