taste memory

“I’ve had this, or something like it before, but I can’t for the life of me figure out exactly when or where.”

Have you ever tasted something and thought that?

It is exactly what happened to me last night when I was assisting a cooking class at Les Gourmettes.

Meredith Deeds was the instructor and as she began to put together this soup … well, I knew the second I smelled it, that I had created a recipe with those same smells, those same flavors, and tastes … but it was not a soup.

Meredith is the c0-author of 300 Sensational Soups, and she is not only lovely but she is a wonderful teacher too. She demonstrated three of the 300 last night, and the African Peanut Soup was, hands down, my favorite.

During my drive home, I was racking my brain trying to remember the recipe I’d made using the same combination of peanut butter, sweet potatoes, and coconut milk. I could have sworn it was pasta. It was not, it was THIS recipe. As I recall, it was quite a hit with the family. Today, I shall share Meredith’s fantastic soup recipe. Expect a similar pasta recipe to come down the road sometime soon too.

African Peanut Soup

from Meredith Deeds 300 Sensational Soups

1 1/2 tablespoons olive oil, divided
1 onion, peeled and diced
2 garlic cloves, peeled and minced
2 teaspoons fresh ginger, peeled and minced
1/4 teaspoon red pepper flakes
1 tablespoon curry powder
3 cups peeled and diced sweet potatoes
2 cups chicken broth
28-ounce can diced tomatoes, with juice
1 pound ground turkey
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup chunky peanut butter
1 can unsweetened coconut milk
1 tablespoon brown sugar

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion and sauté for 6 minutes or until softened. Add the garlic, red pepper flakes, and curry powder and cook for 1 minute more. Stir in the sweet potatoes, chicken broth, and tomatoes, and bring the soup to a boil. Reduce heat and simmer, covered, for 10 minutes.

In a large skillet, heat the remaining olive oil. Add the turkey and cook for 5 minutes or until the turkey is cooked through, breaking up any clumps as you go. Season with 1/2 teaspoon of salt and pepper. Drain on paper towels.

Whisk the peanut butter and coconut milk into the soup. Add the cooked turkey, the remaining 1/2 teaspoon salt, and the brown sugar, stirring to combine. Bring soup to a simmer and cook for 20 minutes.

Serves 6