Tomato-Peanut Soup

Ingredients

• 6 servings pepper black freshly ground
• 15 ounce canned tomatoes crushed canned
• 0.1 teaspoon cayenne pepper 
• 1 stalk celery finely chopped for topping
• 6 servings crème fraîche fresh chopped for topping
• 0.5 teaspoon curry powder madras-style
• 1 clove garlic finely chopped
• 1  bell pepper green finely chopped
• 6 servings kosher salt 
• 1 teaspoon brown sugar light packed
• 4 cups chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin plus more for drizzling
• 1 small onion finely chopped
• 0.5 teaspoon paprika 
• 0.3 cup smooth peanut butter 

Equipment

• bowl
• ladle
• whisk
• pot
• blender
• immersion blender

Directions

1. Heat the olive oil in a pot over medium-high heat.
2. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes.
3. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
4. Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
5. Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts.
6. Drizzle with olive oil. Photograph by Con Poulos