- Potatoes - 3 medium tuber;
- Onion – 1 piece;
- Ground turmeric - 5 g;
- Peanuts – 120 g;
- Ground cinnamon - 5 g;
- Vegetable oil - 10 ml;
- Ground cloves - 5 g;
- Carrots - 1 piece;
- Fresh ginger - 10 g;
- Garlic – 4 cloves;
- Black pepper;
- Tomatoes in own juice - 100 g;
- Wash, then peel the carrots and potatoes. Shinkuem small cubes.
- Remove the husks from the onion bulbs. Cut the vegetables as small as you can and put in a pan with hot oil.
- Once onion is slightly Golden, send to it the chopped ginger and chopped garlic. Continue to simmer for a few minutes.
- Sprinkle contents of pan with fragrant spices. Mix well, so they can be distributed.
- Now it is the turn of tomatoes: chop and add to the spiced onions. After stirring, leave on the stove for another 5 minutes, then put chopped carrots and potatoes.
- Fry the vegetable mixture for 5-6 minutes. Pour the water and wait for boiling. After this dish is cooked covered for about 25 minutes until tender components (power light is brought to a minimum).
- In the meantime, address the nuts - fry and save the peanuts from the chaff. Grind to a state of crumbs in the bowl of a blender. There lay the prepared vegetables and then intensely we are gonna wipe, achieving a creamy consistency.
- If the dish gets too thick, dilute to taste with vegetable broth.
When serving a spicy soup of vegetables can be decorated chopped cilantro, croutons or a handful of peanuts.