Bolivian Peanut Soup (Sopa De Mani)
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes
2
Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks
3
Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil
4
Reduce heat and simmer for 30 minutes
5
Stir in red chile powder
6
Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes
7
Ladle soup into bowls and top with crispy potato and parsley