Ginger Peanut Soup with Rice and Scallions

I often say that we can accurately guess where people come from and where they've been by checking out the contents of their pantry. In this vein, let me share with you that I lived in Morocco for some time when I was a child (about 6 years old)--although I was quite young, I still recall that period vividly. The vast windy beaches with whipping sands, the colorful bazaars, the narrow cobbled streets; the intricate tilework and architecture...but perhaps the most indelible memory is of a dinner I attended with my parents and other relatives at a friend's home--being part of about a dozen people sitting on colorful floor cushions in a candle-lit room, forming a circle around a huge copper tray, laden with a variety of typical local foods, such as couscous, lamb stew, olives and dried dates. The guests helped themselves by rotating the huge tray as though it were an oversized Lazy Susan to get to their delicacy of choice. This was the first time I ever tasted couscous and I remained fascinated by Moroccan culture and cuisine ever since.

While not Moroccan in origin, this soup recipe is most certainly inspired by North African flavors. You will find that this is an excellent choice for fall cooking, when the weather outside calls for aromatic, hearty, comforting foods--and as a bonus it can be made 100% vegetarian by subbing the chicken stock with vegetable stock.

I guarantee that with just one sip of this unique soup you'll be instantly transported to a foreign land, veiled in sheer embroidered colors, swept by desert winds, and rich with the fragrance of exotic oils and spice. Bon voyage!

Gather and Prep your Ingredients

For batch big enough to serve about 8-10 you will need:

2 sweet potatoes, peeled and cubed
2 bell peppers, cut into 1/2 inch squares
2 yellow onions, chopped
1 (20 oz.) can crushed tomatoes
5-6 cups chicken broth (sub with vegetable stock if you want to make it 100% vegetarian)
1 cup peanut butter
1 container of silken tofu
4-5 cloves of garlic, minced
Fresh ginger root, finely minced (about 2 teaspoons)
Peanut oil (although any vegetable oil will do)
1/4 teaspoon cayenne pepper (or to taste), salt and pepper
1/2 cup chopped green onion/scallions
1 cup long grain rice, cooked
1-2 limes

You will also need a big wide-brimmed cooking pot (one that has a lid) and a blender.

Get Cooking

Start by chopping and mincing your veggies as described above, and heating 3-4 tablespoons of the peanut oil in the cooking pot.


Sauté the sweet potato, bell peppers, onion and minced ginger together in the peanut oil , using high heat and stirring frequently.


Incorporate the minced garlic to this mix about 5 minutes into the cooking process, and continue to sauté for an additional 10-12 minutes, or until the onions are translucent and have a slight golden hue.

Next, add the cayenne pepper, salt and black pepper to taste and stir again. 

Now you're ready to add the crushed tomatoes, juice and all. Stir and cook briefly for another minute or so, using a wooden spoon to scrape any caramelized bits that may have stuck to the bottom of the pot. Then add the chicken stock. Once it all comes to a rolling boil, lower the heat, stir, and simmer covered for about 25 minutes.

While the soup simmers, cook some basic, plain white rice following container instructions. I like to use jasmine rice for this particular recipe, but any long grain white rice will work.

Also in the meantime, chop up a few green onion stalks, and a handful of dry roasted peanuts--they will be your garnish.

Once the 25 minutes of simmering have elapsed, drop the peanut butter into the soup and stir until completely dissolved. 

Next, place the tofu in a blender, and add two cups of the soup. Blend until creamy smooth.

Incorporate the blended tofu and soup back into the pot, and stir.

At this point you can choose to keep the rest of the veggies whole, or blend for a smoother, creamier texture. I personally like to keep a little bit of the chunky sweet potato and bell peppers texture to bite into, so I use an arm blender to dip directly into the soup and blend until I get the desired balance of creamy versus chunky. If you don't have an arm blender, that's ok-- you can use the regular blender (you'll just have to do it in batches).

Now you're ready to serve this delicious, velvety soup atop a small mound of cooked rice.

For the final touch, sprinkle the juice from 2 wedges of lime, as well as chopped green onions and peanuts. Don't skimp on the green onions, they are a key textural and flavor-balancing component in this soup.