Ease of Preparation: Easy
Yield: 8 servings
Ingredients:
- 1/2 cup (120 ml) coconut oil
- 2 onions, julienned
- 1 carrot, sliced
- ¾ ounce (20 g) garlic, minced
- 1½ ounces (40 g) ginger, minced
- ¾ ounce (20 g) Jamaican or Madras curry powder (if using Madras, add 1/8 ounce (5 g) turmeric)
- 1 ½ ounces (40 g) tomato paste
- 1 bunch cilantro stems, chopped
- 1 lemongrass, peeled and bruised with the back of a knife
- 1 ounce (30 g) light soy sauce
- 5 cups (1.2 L) vegetable stock
- 2 1/8 cups (500 ml) coconut milk
- 1 ½ cups (350 ml) smooth peanut butter
- 1 Scotch bonnet pepper, whole
- Salt
To garnish (optional):
- Crispy rice puffs
- Toasted peanuts
- Cilantro leaves
- Chili oil
- Chopped chilies
Method:
Heat coconut oil in a pot over medium, add the onion and carrot and sweat 1-2 minutes, until soft.
Add the garlic and ginger, cook through.
Add the curry powder and tomato paste, heat through.
Add cilantro stems, and lemongrass, deglaze with light soy sauce.
Add vegetable stock, coconut milk, peanut butter, and whole Scotch bonnet pepper (burst for more heat); bring to a boil, then turn down to a simmer and cook for 30 minutes.
When ready, remove the lemongrass and the scotch bonnet pepper.
In a blender, puree the soup in batches, season with salt.
Transfer soup to bowls and serve hot, garnish (optional) with crispy rice puffs, toasted peanuts, cilantro leaves, chili oil, and chopped chilies.