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Yucatan Peanut Soup

10min.chef's picture
Ingredients
  Olive oil/Peanut oil 1 Teaspoon
  Yams 1 Pound, rinsed and cut into chunks
  Garlic 1 Clove (5 gm), thinly sliced
  Chilies 3 , seeded and thinly sliced
  Peanut butter 1⁄4 Cup (4 tbs)
  Cream/Yogurt 1 Cup (16 tbs)
  Chopped fresh cilantro 3 Teaspoon
  Toasted chopped peanuts 2 Tablespoon
Directions

MAKING
1. In a saucepan, over medium temperature, heat oil and add yams, garlic, and chilies; sauté for about 5 minutes.
2. Add 1 1/2 cups water, cover, and simmer for about 20 minutes or until yams are soft.
3. Put the mixture into a blender container and blend to a liquid puree; return to pan.
4. Add peanut butter and heat almost to the boiling point.
5. Pour in cream, reduce heat, and cook just until hot through, but do not boil.

SERVING
6. Pour into bowls and sprinkle cilantro and peanuts over each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Fried
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Peanut
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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