Saharan West African Peanut and Pineapple Soup

Name: Saharan West African Peanut and Pineapple Soup
Total time: 120
Yield: 10
Ingredients: 1 cup dried pineapple pieces; 1 tablespoon canola oil; 0.5 sweet onion, chopped; 1 stalk celery, chopped; 1 leek, chopped; 1 teaspoon curry powder; 1 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 0.25 teaspoon salt; 0.75 cup peanut butter; 1 (14 ounce) can diced tomatoes; 3 cups water; 0.25 cup heavy whipping cream; 0.25 cup minced green onion; 1 teaspoon minced garlic

Recipe by Joy Kimberly from allrecipes.com

Dessert 2 Hr.

Ingredients

10 servings

•

1 cup dried pineapple pieces
•

1 tablespoon canola oil
•

0.5 sweet onion, chopped
•

1 stalk celery, chopped
•

1 leek, chopped
•

1 teaspoon curry powder
•

1 teaspoon ground cumin
•

0.25 teaspoon cayenne pepper

•

0.25 teaspoon salt
•

0.75 cup peanut butter
•

1 (14 ounce) can diced tomatoes
•

3 cups water
•

0.25 cup heavy whipping cream
•

0.25 cup minced green onion
•

1 teaspoon minced garlic

Instructions

Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.