A simple blend of peanut butter and tomatoes creates a surprisingly exotic soup with a Middle Eastern flair.

This recipe combines super easy with super delicious, and it’s made with ingredients you probably have on hard. Yes, it’s vegan, but it’s thick and filling, especially when served with crusty fresh bread and butter.

I like homemade naan bread to have with it, since the soup is so easy to make I have lots of time to give to the bread making.

Play around with the spices.

We make it without sugar because the captain doesn’t like sweet, but the sugar does give it added complexity IMHO. Also, the recipe calls for 1/4 of a 6oz can of tomato paste, which can be substituted with two tablespoons of ketchup — we’ve had it both ways and both are fine.

Options include hot sauce if you like it really spicy, a blob of yogurt as a topping, a sprinkle of chopped peanuts or sprigs of cilantro.

Serves four.

  • 2 small diced onions
  • 2 cloves garlic
  • 2 tbsp brown sugar
  • 2 tsp chile powder
  • 1 tsp cumin
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • a pinch cinnamon

Read the full post of Salish Sea Pilot.