Caribbean Peanut Soup with Fried Plantains (GF, V)

We decided on Caribbean flavors this week, and this soup was the first thing to pop in my mind. I was first introduced to it on a trip to Suriname and instantly fell in love. I made it a few times before I launched the blog or even changed my diet, and I guess I just forgot about it while I was eager to look for brand new recipes.


The big problem? The main ingredient is onion! The solution? Senor Pelon's Limanero hot sauce.


Caribbean Peanut Soup with Fried Plantains (GF, V)

Sources: Food.com + The Spruce Eats | Serves: 3-4 | Time: 20 min


Changes: replaced onion with fennel; used coconut milk instead of real milk; and added hot sauce


Ingredients


Soup

1 cup peanut butter

1 medium onion, peeled and quartered or 1 fennel bulb peeled and quartered

4 cups veggie stock (homemade to reduce sodium)

1 cup coconut milk

2 tbsp Senor Pelon's Limanero hot sauce

Salt, to taste


Fried Plantains

2 ripe plantains, peeled and sliced

2 to 3 tablespoons oil (I used vegetable oil), for frying

Salt, optional


Instructions

Put peanut butter in food processor. Add onion. Process until well-combined. With the machine running, pour in stock.


Put it in a saucepan over medium-low heat. Simmer until it thickens, about 7 minutes. Stir occasionally; don't let it scorch.


While the soup simmers, fry the plantains. Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.


When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.


Remove plantains from the pan and drain on paper towels. Repeat instructions with remaining batches. I managed to fry them all in two batches.


Return to the soup. Pour in the coconut milk, hot sauce, and salt. Stir to combine well. Remove from heat.


Divide fried plantains among bowls, and pour the soup over. Enjoy!

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