coconut peanut soup

Temperatures here in St. Louis have been frigid... most mornings are in the single digits. Blech. We have not seen grass or non-salty sidewalks in weeks, it seems like. I needed a good, hearty soup to warm my tummy and my soul. This soup totally does the trick. It is warm, substantial and just spicy enough. It's even the better the next day!

Coconut Peanut Soup

2 Tablespoons olive oil
1 medium red onion, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
2 green chiles, finely chopped
2 carrots, sliced
1 Tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon white pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
3 Tablespoons fish sauce
2 Tablespoons sriracha sauce
4 cups vegetable broth
1 can lite coconut milk
1 cup peanut butter
1 can garbonzo beans
juice from 3 limes
1 block firm tofu, pressed then cut into cubes
handful of cilantro, chopped

Cook the onions, pepper, chiles, garlic, ginger and carrots in the olive oil until they start to soften, about 5 minutes. Add the spices, fish sauce and sriracha, and cook until fragrant, about 3 minutes. Add the broth, coconut milk, peanut butter, garbonzos and lime juice and stir to combine. bring to a slight simmer and cook, covered, for about 1 hour. 30 minutes into that hour, add the tofu. Taste for seasoning... add more fish sauce or some salt if needed. Add cilantro just before serving. Serve with more cilantro and a lime wedge.