Bolivian Peanut Soup (Sopa De Mani) - cooking recipe

Ingredients

2 tablespoons vegetable oil, divided, or as needed
1 onion, chopped
1 tomato, skin removed and flesh chopped
1 carrot, chopped
1/2 cup raw peanuts
4 cups beef broth
1/2 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

Preparation

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.