1red pepperuse half for the soup and half for decoration at the end
0.5cupchopped carrots
2celery stalks
1potato
0.5tspaji amarillooptional
turmericjust a pinch
chopped parsley for decoration
french friesfor decoration
Instructions
Boil the peanuts for about 30 minutes, set aside to cool down.
Saute the chopped onions & minced garlic in olive oil until onion becomes translucent. Keep heat on medium.
Add beef chunks and mix well so the meat can brown on both sides.
Add chopped celery, carrots, red peppers and green peas.
Blend the boiled peanuts with 1 cup of water, I use several settings in my blender to make sure the mixture is really liquefied. At the end it should look like a smooth paste.
Add the peanut paste to the pot, mix well with the meat and vegetables. Add 2 cups of hot water and mix everything well.
Cut the potato in chunks and add them to the soup. Stir everything well, add a pinch of turmeric and aji amarillo if you like the soup spicy. Add salt to taste, go slow with salt if you are using roasted peanuts because they do have some salt to start with.
Cover the pot and lower the temperature from medium to low heat, let the soup cook for about 30 minutes or until meat is tender and soft to eat.
Serve in a shallow bowl and decorate with parsley, red pepper strips & french fries.