Moroccan Peanut Soup

This recipe came to me from the Trinity Church in downtown Toronto, brought by Devinder Thiara via my son Jesse.

2 tablespoons olive oil

1 onion, chopped

5 cloves garlic, minced

28 ounce can tomatoes

1 cup peanut butter

1 teaspoon cumin

1 tablespoon hot pepper sauce

2 teaspoons cayenne pepper

1 tablespoon chili powder

2 tablespoons white vinegar

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon sugar (Jesse doesn’t add the sugar)

¼ cup tomato paste

2 cups water

• In a large saucepan, heat oil and fry onion and garlic until golden brown. (Don't burn the garlic.)
• Place tomatoes and their liquid in a bowl and crush the tomatoes, breaking them into small pieces.
• Add tomatoes and their liquid to the onion and reduce heat to very low.
• Add the peanut butter and stir until well combined.
• Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water and still until well combined.
• Cook over low heat at a bare simmering for 10-15 minutes, stirring frequently.  (This soup burns easily, so keep the heat low and do not allow the soup to come to a full boil.)