Saharan West African Peanut and Pineapple Soup

Ingredients

• 14 ounce canned tomatoes diced canned
• 1 tablespoon canola oil 
• 0.3 teaspoon cayenne pepper 
• 1 stalk celery chopped
• 1 teaspoon curry powder 
• 1 teaspoon garlic minced
• 0.3 cup green onion minced
• 1 teaspoon ground cumin 
• 0.3 cup heavy whipping cream 
• 1  leek chopped
• 0.8 cup peanut butter 
• 1 cup pineapple pieces dried
• 0.3 teaspoon salt 
• 0.5  onion sweet chopped
• 3 cups water 

Equipment

• bowl
• pot

Directions

1. Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
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. 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. Add peanut butter to the pot.
5. 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.
6. Pour 3 cups water into the pot; add drained pineapple.
7. 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.