Scented puree soup with potatoes is complemented by a very unusual ingredient - roasted peanuts, which gives the dish even more satiety and piquancy. This soup is excellent both hot and chilled.
Ingredients:
- Potatoes - 3 medium tubers;
- Cilantro;
- Onion - 1 pc;
- Ground turmeric - 5 g;
- Peanuts - 120 g;
- Ground cinnamon - 5 g;
- Vegetable oil - 10 ml;
- Ground cloves - 5 g;
- Carrots - 1 pc;
- Fresh ginger - 10 g;
- Garlic - 4 cloves;
- Black pepper;
- Tomatoes in their own juice - 100 g;
- Salt.
Preparation:
- We wash and then peel the carrots and potatoes. Shred into small cubes.
- Remove the husk from the onion. Cut the vegetable as small as possible and put it in a pan with heated oil.
- As soon as the onion is slightly gilded, send chopped ginger and chopped garlic to it. Let's continue simmering for a couple of minutes.
- Sprinkle the contents of the pan with aromatic spices. Mix well so that they can be evenly distributed.
- Now the turn of the tomatoes comes: chop and add to the spicy onions. After stirring, leave on the stove for another 5 minutes, then put the chopped carrots and potatoes.
- Fry the vegetable mixture for 5-6 minutes. Add water and wait for it to boil. After that, the dish is cooked under the lid for about 25 minutes until the ingredients soften (the power of the fire is brought to a minimum).
- In the meantime, let's deal with nuts - fry and rid the peanuts of the husks. Grind to a crumb state in a blender bowl. Put the cooked vegetables there, and then rub them intensively, achieving a creamy consistency.
- If the dish turns out to be too thick, dilute it with vegetable broth to taste.
When serving, spicy vegetable puree soup can be garnished with chopped cilantro, croutons, or a handful of peanuts.
