This is not a timid soup. This is a crazy ninja soup, its yin full of peanuts and spices with a yangy tomatoey counterpoint. It is a meal in itself, so don’t piss it off by trying to serve it with anything other than maybe a nice hunk of crusty bread. Also, make sure to use a big pot, as this feeds a crowd!
2 Tbs butter or peanut oil
5 cloves crushed garlic
1 finely chopped onion
2 tsp fresh grated ginger root
1 cup chopped raw peanuts
1 tsp each: cinnamon, cloves, ground cardamom or coriander
1 1/2 tsp each dry mustard and turmeric
2 tsp ground cumin
2 1/2 tsp cayenne pepper (this will make it fairly hot, so if you’re sensitive to the spice scale it back accordingly)
3 small diced potatoes
A couple generous handfuls of soy curls
2 28oz cans diced or crushed tomatoes
6 cups stock or water
½ cup natural peanut butter
2 Tbs agave
4 tsp salt
In a big heavy pot (like a dutch oven or big Le Creuset) sauté 1st five items over medium heat, stirring frequently, for 6 minutes until the onions are almost soft. Then add the rest of the spices as well as the potatoes and saute for 3 minutes more. Now it’s time to put in everything but the salt and bring to an almost boil.
Cover and simmer over very low heat for at least 1 hr. Add the salt at the very end, and do it one tsp at a time and taste as you go. Some batches seem to need more salting than others.