Tomato-Peanut Soup

Adapted from Food Network

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 1 onion, finely chopped

• 1 green bell pepper, finely chopped
• 1 stalk celery, finely chopped, plus leaves for topping

• 3 clove garlic, finely chopped

• 1/2 teaspoon Madras-style curry powder

• 1/2 teaspoon paprika

• 1/8 teaspoon cayenne pepper
• Kosher salt
• 1 15-ounce can crushed or diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon packed light brown sugar

• 1/3 cup smooth peanut butter

• Freshly ground black pepper

• Fresh cilantro and chopped peanuts, for topping

Directions

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.

Add the tomatoes, broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches. Season with salt and black pepper.

Ladle the soup into bowls; top with celery leaves, cilantro and peanuts. Drizzle with olive oil.