CARLA'S AFRICAN GROUNDNUT SOUP

Steps:

• Preheat oven to 425 degrees.
• Heat large pot on high heat. Pour in peanut oil, and then add onions. Sauté for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.
• Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.
• While broth is simmering, reserve 2 sweet potatoes for garnish and dice.
• remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.
• Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.
• Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.
• In shallow bowl, pour broth, then spoon vegetable mixture into the center.
• Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with ¼ cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into ½" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.).