Peanut Soup

This is a really magnificent, incredibly hearty and flavorful soup. I really just can't get sick of it. You can leave the chicken out if you like, but having it in really makes a meal of the thing.

African Peanut Soup
(serves 6)

3/4 lb yams, peeled and chopped
8 Roma tomatoes, halved and seeded
2-3 chicken breasts, chopped into pieces
1 tbs curry powder
1 c yellow onions, sliced thin
1 1/2 tsp garlic, minced
1/4 tsp cayenne pepper
1/2 c peanut butter
1 quart chicken stock
1 c coconut milk
bunch of cilantro, chopped
good handful of peanuts, chopped
peanut oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees F.

1) Toss the sweet potatoes and tomatoes in some peanut oil to coat, sprinkle with some salt and pepper and placing the tomatoes skin side up roast in the oven until the potatoes are fork tender and the tomato skins are all shriveled. Give the potatoes a good mix about halfway through.

2) Heat two tablespoons of the oil in a Dutch oven or large pot over medium heat, adding in the curry powder and stirring constantly for 2 minutes.

3) Throw in the onions and sweat them for a few minutes, then add the garlic and stir for half a minute.

4) Add the cayenne, peanut butter, tomatoes, potatoes, chicken stock and the coconut milk then bring everything to a boil, reduce to a simmer and leave for 15 minutes stirring occasionally. Blend until smooth.

5) Season the chicken pieces with salt and pepper then saute in some peanut oil until golden brown. Add to the soup and continue to simmer gently for another ten minutes.

6) Adjust the seasoning, serve, and garnish with cilantro and peanuts.

I also grilled up some cheese sandwiches;
they went well with the soup.