Saharan West African Peanut And Pineapple Soup

1. 1

   Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.

2. 2

   Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.

3. 3

   Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.

4. 4

   Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.

5. 5

   Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

* Per serving · 4 servings · Values may vary.

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