It was 5:00 and I was thinking about supper - staring into the refrigerator, looking for inspiration. I found some ground turkey which needed to be cooked right away and sweet potatoes - sounded so boring - and then I remembered this recipe. Funny how that works, I can't remember much of anything these days but this popped into my head. This is another one of Emeril's (he loves me) recipes and I wouldn't have given this more than a glance had it not been for my friend Joyce. She served a similar soup years ago - called it African soup and I loved it. What I know about Africa I could put on a 3 x 5 card - including this tidbit: When returning from safari or really any place in Africa, you should not wear the shoes you wore in Africa home with you - you should leave them there and put on new, clean, germ-free shoes. This would probably apply to all 3rd world countries and Tijuana. 
Cooking the curry powder in hot peanut oil really brings out the flavor - as in your entire house will smell like a Kebab Palace - and that's just the beginning! The sweetness from the sweet potatoes mixed with the heat of the Cayenne will definitely have your taste buds at attention...then there's the coconut milk and chunky peanut butter - oh my - I loved this soup, really loved it - the mister, not so much - he prefers his peanut butter on bread with jam. I know it's mid-July and hot (everywhere but Seattle where it was 60 degrees when I made this!) so thick soup may not appeal to you so save this recipe and make it in the Fall - it is thick and hearty and full of flavor.
Beautiful color, no? This is more stew like than soup - so to steal from Rachel Ray, this would be a stoup. Give it a go - it's dang good (4 dang's worth!)
African Peanut Soup ~ Adapted from Emeril Lagasse
2 tablespoons plus 1 teaspoons peanut oil, divided
1 tablespoon curry powder
2 medium onions, sliced (about 4 cups)
2 teaspoons minced garlic
2 large sweet potatoes (about 2 lbs.) peeled and cut into chunks
2 cups chicken broth
1 (28 oz.) can whole tomatoes, drained and quartered
1 lb. ground turkey
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon Cayenne
1/2 cup chunky peanut butter
1 can (13.5 oz.) unsweetened coconut milk
Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil . Simmer, covered, 20 to 30 minutes.
In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels, if necessary. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes. Serves 8.
"If you could kick the person in the pants responsible for most of your trouble, you wouldn't sit for a month." ~ Teddy Roosevelt
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One year ago today: ANZAC Biscuits
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