Recipe: Ginger, Garlic and Chili Pepper Soup
For me, in the deepening dark and solid clear cold of December, I want to be warm. I want warmth coming from the inside of my belly as well as from sweaters on the outside of my belly. Ginger, garlic, and chili peppers accomplish just that.
- 5 cups or so of pumpkin, sweet potatoes, potatoes or squash
- water or broth to cover (about 1 quart)
- 1 large onion
- 1 12 ounce can of coconut milk
- 4 tablespoons of peanut butter
- 8 garlic cloves
- 1 medium ginger root (about the size of your palm)
- 4 hot chili peppers
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Lime juice, pumpkin seed oil, and toasted peanuts for garnish
Chop the ginger, garlic and chili peppers. Place them at the bottom of a soup pot with the oil and turn on low. While those are sautéing, chop the onion and throw it in as well. While those are softening and filling your kitchen with a swoon-worthy aroma, chop the pumpkin, sweet potato, potato and squash and add them to the pot.
Add enough water or broth to cover the cooking tubers and squash, add the coconut milk, add the peanut butter, put the lid on the pot, and leave it alone until the pumpkin and potatoes are cooked. (About 45-60 minutes).
In small portions, blend the soup together. Serve with lime juice, pumpkin seed oil and toasted peanuts for garnish.
This recipe was written by Corinna Borden and originally posted on AnnArbor.com on Dec. 6, 2010.