Peanut Soup

Winter Solstice is this Friday, December 21st. Celebrate the shortest day of the year with some warming, slightly spicy soup.

Thai-Style Peanut Soup

You will need:

• Sesame or olive oil

• 1 onion, chopped

• 2 large carrots, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger root, minced

• 1 teaspoon each: salt, black pepper, turmeric, cumin powder, coriander powder

• 1/2 teaspoon each: fenugreek seeds (or powdered fenugreek) and cinnamon

• pinch cayenne if desired

• 1/4 cup peanut butter (you can substitute almond or cashew butter if you like)

• 3 1/2 cups vegetable broth

• 2 cups stewed tomatoes

• 1 cup tofu or chicken, sautéed in:

• 2 Tablespoons sesame or olive oil

• 1 teaspoon Tamari of soy sauce

• chopped fresh cilantro for garnish

Sauté onion on low heat for 10 minutes, until browned. Add carrots, garlic and ginger. Add spices and sauté on low heat for 3-4 minutes, stirring occasionally.

Add nut butter and stir to dissolve.

Add broth and tomatoes. Bring to a boil, reduce to summer and cook about 30 minutes on medium-low heat.

Prepare chicken or tofu.

Add to soup pot.

Mince cilantro and mix into soup. Serve hot with rice and lime wedges.