• 2 Ratings

Peanut-based soup topped with fries and parsley.

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes.

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  • Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.

  • Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes.

  • Ladle soup into bowls and top with crispy potato and parsley.

Cook's Note:

Hot yellow pepper (locoto) paste can be used in place of the red chile powder, if desired.

Nutrition Facts

163 calories; protein 5.8g 12% DV; carbohydrates 18.9g 6% DV; fat 7.6g 12% DV; cholesterol 0mg; sodium 818.4mg 33% DV. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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