Creamy West African Soup
Since the last soup was such a smash success made with almond butter, I thought I’d post another warming soup with this favorite flavour find. Enjoy this super nutrient powerhouse soup.
1/4 cup peeled chopped fresh ginger
4 1/2 cups water
3 garlic gloves peeled and chopped
1 onion chopped
3 large carrots sliced
1 large yam/sweet potato peeled and cubed
3 tablespoons fresh lemon juice
3/4 cup creamy smooth raw almond butter
4 cups ginger broth (see below)
2 1/2 cups tomato juice (I recommend Bionaturae Organic Strained tomatoes blended to 2 1/2 cups)
optional:
dash of cayenne
1 teaspoon coconut palm sugar
sliced scallions
pumpkin seeds
to make broth:
Place ginger and 4 1/2 cups water in a medium pot and bring to a boil, reduce to a simmer and cook, covered for 30 minutes to an hour until broth is strong. Skim out ginger and set aside.
preparation:
In a large soup pot place garlic, onion, carrot, yam, ginger broth and cayenne (optional). If broth has reduced make sure vegetables are covered by adding water. Bring to a boil, reduce and simmer for 15-30 minutes until vegetables are tender. Working in batches, blend or puree vegetables and broth with the almond butter. Return to pot. Add tomato juice and bring to a boil. Reduce heat to medium low and stir in sea salt, lemon juice and coconut palm sugar (optional). Let simmer for a few more minutes and remove from heat. Spoon into bowls and top with chopped scallions and pumpkin seeds.