On Top Chef All Stars, Carla made a dish that was quite popular, and was vegetarian. I want to try making it, but I have a couple of questions. Here's the recipe.

African Groundnut Soup

by Carla Hall

Ingredients:

Spice Mixture

3 tablespoons cumin (ground)

1 1/4 tablespoons coriander (ground)

5 tablespoons chermoula spice blend

2 teaspoons cayenne pepper

Directions:

1. In a small bowl, combine the cumin, coriander, cayenne and chermoula. Set

aside.

Broth & Potatoes

3 tablespoons cold-pressed peanut oil

3 large onions, roughly chopped

1 bulb garlic, peeled and smashed

6" ginger, peeled and sliced 1/4"

1 28-ounce can crushed fire-roasted tomatoes (can)

4 quarts vegetable stock

2 fresh bay leaves

3 pounds sweet potatoes

Cold-pressed peanut oil, to toss

Sea salt and pepper, to taste

1 cup peanut butter, fresh and unsalted

1 pound Adzuki beans, cooked in water with 2 bay leaves until tender

2 poblano peppers, roasted peeled and diced

3 red peppers, roasted peeled and diced

10 plum tomatoes, roasted peeled and diced

1 bunch parsley

1 bunch mint

Lime zest, to taste

1 cup peanuts (salted & roasted), roughly chopped

1/4 cup sea salt

1 lime wedge per serving, juiced per serving

Directions:

1. Preheat oven to 425 degrees.

2. Heat large pot on high heat. Pour in peanut oil, and then add onions. Saute for 4-5 minutes, then add garlic and ginger. Reduce heat to medium and continue to cook until soft and translucent, another 10 minutes.

3. Sprinkle in half of spice mixture, salt to taste and stir until mixed well. Pour in crushed fire-roasted tomatoes, stock and bay leaves. Bring to a boil, then simmer for at least 1 hour. Strain broth, then puree solids with 2-3 cups of broth until very smooth. Strain through fine strainer.

4. While broth is simmering, reserve 2 sweet potatoes for garnish and dice

remaining potatoes into 1/4" pieces. Toss in peanut oil, salt and pepper, and roast in 425 degree oven until just tender. Set aside to cool.

5. Place peanut butter into medium bowl and slowly whisk in 1-2 cups of broth until mixture is smooth. Pour mixture back into pot with broth.

6. Toss together cooked beans, sweet potatoes, peppers, tomatoes, parsley and mint. Season with salt, spice mixture and lime zest to taste.

Assembly:

1. In shallow bowl, pour broth, then spoon vegetable mixture into the center.

Garnish with chopped peanuts, lime juice, lime salt (zest of 2 limes mixed with 1/4 cup Malden sea salt), and sweet potato chips. (Cut whole sweet potatoes into 1/2" thick pieces. Use peeler to make thin ribbons. Fry in 300 degree canola oil. Salt to taste.)

PRESENTED BY CARLA

First of all, what is Chermoula spice blend? The first store I looked for it at didn't have it. I haven't tried the fancy store yet, or Penzey's, but maybe there's an easy substitute?

Second, this recipe looks like it makes a lot. Any suggestions on how to reduce the size, maybe halve it? The ingredients look proportioned such that it might be difficult to reduce. Maybe it could freeze if I make the whole dish.

Sally