Recipe: Ethiopian Carrot and Peanut Soup
This warming, nutritious soup is cheap, cheerful and easy to make.
Recipe: Jenny Garing
This was one of the most popular soups we sold at the Lyttelton Farmers’ Market, especially in winter and spring.
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 6
INGREDIENTS
1 tbsp rice bran oil
2 onions diced
2 tsp cumin seeds
1 cup unsalted peanuts
1 kg carrots sliced to 1cm thickness
1 inch ginger, grated
4 cloves garlic
½ tsp chilli powder (or use Berbere to be authentic)
1 litre vegetable stock
1 ½ teaspoons salt
METHOD
Heat the oil over medium heat in a large pot. Sauté the onions in the oil until translucent then add the cumin seeds and peanuts. Cook on a moderate heat until the cumin seeds brown slightly.
Add all the other ingredients and simmer for approx. 20 mins. The carrots should be well cooked. Add water if the cooking liquor has reduced completely. Transfer to blender and blend until smooth. Taste and adjust seasoning. Serve hot topped with sour cream or yogurt and maybe some more nuts.
