African Yam And Peanut Soup - cooking recipe

Ingredients

8 cups vegetable stock
2 tablespoons vegetable oil
1 large yellow onion, diced
2 teaspoons salt
6 tablespoons minced ginger
4 large garlic cloves, minced
1 tablespoon ground cumin
2 tablespoons ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 red bell pepper, diced
4 medium yams, roughly chopped
1 (14 ounce) can pineapple
3 ripe tomatoes, chopped
5 tablespoons natural smooth peanut butter
1 bunch fresh cilantro, chopped
2 limes, juice of
favourite hot sauce, to taste

Preparation

Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and saute until everything's soft.
Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
Puree the soup until smooth. I just use my blender.
Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.