¾ c. Sea Salt Nuts®
¼ c. olive oil
1 medium red onion, thinly sliced
1 tbsp. fresh ginger, peeled and minced
1 tbsp. garlic, minced
Pinch of cayenne
Salt and freshly ground black pepper to taste
6 c. vegetable stock or water
2 (about 1 lb.) sweet potatoes or yams, peeled and cut into thick slices
1 c. heavy cream
6 oz. coconut milk mixed with 6 oz. water
8 to 12 plum tomatoes
¼ c. chunky peanut butter
Crush Sea Salt Nuts® into large pieces in a food processor. Place the olive oil in a deep skillet over medium-high heat. When hot, add onion, ginger, and garlic and cook, stirring occasionally, until the vegetables are soft, three to five minutes. Add ½ cup of the crushed peanuts and the cayenne, then sprinkle with salt and pepper. Stir in the stock and the sweet potatoes, then add heavy cream and coconut milk-water mixture. Bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.
Stir in tomatoes and peanut butter. Cover and cook, stirring frequently, five to eight minutes. Cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and sprinkle with the remaining crushed peanuts. Garnish with flat-leaf parsley and thickened coconut milk if desired.