2 Tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, crushed
1 1/2 Tbsp. ginger, minced
1/2 to whole tetsu puréed
1 cup cooked beans
2 cups canned tomatoes, juice and all
1 tsp. ground cinnamon
2 tsp. ground cumin
1/2 tsp. ground turmeric
Dash of cayenne pepper (to taste)
1-3 cups stock (plus more as needed)
1/4 cup creamy peanut butter
salt and pepper to taste
1/4 cup green onion, thinly sliced
1/3 cup peanuts, roasted and salted
Fresh lime juice, cilantro, toasted sesame oil, for serving, optional
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the onion and sauté about 5 minutes until translucent. Add the garlic and ginger, and continue to cook for another 3 minutes, until garlic is fragrant, turning down the heat if garlic begins to brown. Add the testsu purée, beans, tomatoes, cinnamon, cumin, turmeric, and cayenne and give it all a good stir to combine.
- Add enough stock to purée and beans to get to your ideal thickness. Bring soup to a simmer, add peanut butter, stir well, and adjust flavor as desired.
- Serve, topped with a tablespoon each of green onion and crushed peanuts and a squeeze of lime juice. Also consider chopped cilantro and/or toasted sesame oil.
