Recipe courtesy of Tanya Holland
Show: Melting Pot
Total:
1 hr 30 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.

Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes. Let cool. Add chiles and tomatoes to pot. In spice grinder, grind cumin and coriander seeds with white peppercorns. Add to pot along with turmeric. Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated. Add vegetable broth and coconut milk. If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches. Strain through sieve with medium holes, not mesh. Return to pot and whisk in peanut butter. Add vegetables and cook until vegetables are soft to bite, but not mushy. Taste, and salt, as necessary.

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Hangover Soup

Recipe courtesy of Guy Fieri

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Tyler Florence

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking