Name: Bolivian Peanut Soup (Sopa de Mani) recipe
Ingredients: 2 tablespoons vegetable oil, divided, or as needed;1 onion, chopped;1 tomato, skin removed and flesh chopped;1 carrot, chopped;½ cup raw peanuts;4 cups beef broth;½ cup green peas;1 pinch red chile powder, or to taste;1 potato, cut into matchstick-size pieces;2 tablespoons chopped fresh parsley, or to taste

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Ingredients

2 tablespoons vegetable oil, divided, or as needed 1 onion, chopped 1 tomato, skin removed and flesh chopped 1 carrot, chopped ½ cup raw peanuts 4 cups beef broth ½ cup green peas 1 pinch red chile powder, or to taste 1 potato, cut into matchstick-size pieces 2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

162.8 calories carbohydrate: 18.9 g cholesterol: : - fat: 7.6 g fiber: 3.4 g protein: 5.8 g saturatedFat: 1.4 g servingSize: - sodium: 818.4 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Directions

Heat 1 tablespoon oil in a large pot over medium heat, cook and stir onion, tomato, and carrot until tender, about 10 minutes.
Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture, bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.
Heat 1 tablespoon oil in a skillet, cook and stir potato until crispy and browned, 5 to 10 minutes.
Ladle soup into bowls and top with crispy potato and parsley.

Recipe Yield

4 servings

Recipe Note

Peanut-based soup topped with fries and parsley.

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