Sopa de Mani with Potatoes

Cuisine

Bolivian

Servings

4

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

medium

Ingredients

• 1 Cup unsalted peanuts, dry roasted - 1 (cup)
• 6 Cup low-sodium vegetable broth - 6 (cups)
• 1.5 Pound Yukon Gold potatoes, diced - 1 1/2 (pounds), diced
• 1 Can canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1 Count yellow onion, chopped - 1 (medium), chopped
• 3 Count garlic, minced - 3 (cloves), minced
• 2 Count Carrots, sliced - 2 medium (122 g total), USDA FoodData Central FDC 170393 lists one medium raw carrot as 61 g; two medium carrots total 122 g.
• 1 Cup frozen peas, thawed - 1 (cup), thawed
• 2 Tablespoon vegetable oil - 2 (tablespoons)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)

Instructions

1. Complete the prep

   1. Complete the prep: *dice the potatoes*, *chop the onion*, *mince the garlic*, slice the carrots, rinse and drain the chickpeas, and thaw the peas.

2. Blend the peanut base

   2. Add the *unsalted peanuts* and 1 cup of the *low-sodium vegetable broth* to a blender; blend *until smooth and creamy*, about *1 minute*.

3. Sauté the vegetables

   3. Heat the vegetable oil in a large pot over *medium heat*. Add the onion, carrots, and kosher salt; cook *until the onion turns translucent*, about *5 minutes*.

4. Bloom the aromatics and spice

   4. Stir in the garlic and ground cumin; cook *until fragrant*, about *30 seconds*, while stirring to prevent sticking.

5. Simmer the soup

   5. Add the potatoes, chickpeas, peanut mixture, and remaining vegetable broth. Bring to a *gentle boil*, then reduce heat and simmer *until the potatoes are tender*, about *18 to 22 minutes*.

6. Finish with peas

   6. Stir in the peas and simmer *until heated through*, about *3 minutes*. The soup should be *creamy and lightly thickened* before serving.