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Ginger has been used for centuries and has long been a highly valued spice. It is still used today for many traditional purposes. One of it's most common uses is to help soothe digestive discomfort so it is always a good idea to have some on hand.*
Of course we have all probably used the dried spice or fresh root in the kitchen. Did you know that you can use a drop or two of Ginger Essential Oil as a substitute for these ingredients in many recipes? And while we may most often associate this aromatic spice with baked treats and Asian dishes, it brings amazing depth of flavor to other recipes like this exotic soup. Enjoy!
West African Peanut Soup
(Photo and recipe by doTERRA.)
- 6 cups low sodium vegetable broth
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- ¾ cup 100% pure peanut butter (chunky or smooth)
- ½ cup tomato paste or tomato sauce*
- Hot sauce like sriracha or cayenne pepper to taste
- 2 teaspoons yellow curry powder
- 1–2 drops Ginger Essential Oil
- ¼ cup roughly chopped peanuts for garnish
- 1 cup cooked rice (brown or white)
- In a medium pot, bring broth to a boil. Add onion, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Season the soup with hot sauce to taste. Add curry powder and essential oil. Simmer for about 20–30 minutes on medium-low heat, stirring often.
- Serve over cooked rice if you’d like and top with a sprinkle of chopped peanuts.