Sweet Peanut Soup

Ingredients

• 1 cup raw peanuts
• 2 and 1/2 cups water
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 3 tbsp glutinous rice flour
• 1/4 tsp salt
• for topping: roasted peanuts, toasted sesame seeds

Instructions

1. 1

   Preheat oven to 350 °F (175°C).

2. 2

   Roast the peanuts. Arrange the raw peanuts on a baking sheet lined with parchment paper. Roast for 12 minutes, stirring once halfway through baking. Then, turn off the oven and leave the peanuts inside for another 3 minutes. Remove from the oven and let cool for about 20 minutes.

3. 3

   Blend. Transfer the roasted peanuts to a blender and add the water. Blend on high speed for about 1 minute.

4. 4

   Strain. Place a nut milk bag over a medium-sized saucepan. Pour the peanut milk into the nut milk bag. Squeeze with your hands to strain the milk. You should end up with roughly 2 and 1/4 cups of peanut milk.

5. 5

   Add the remaining ingredients. Next, add the coconut milk, maple syrup, vanilla extract, sweet rice flour, and salt. Whisk until everything is well combined.

6. 6

   Thicken the soup. Heat over medium-heat for 5-7 minutes, whisking constantly until the soup thickens. Divide between small serving bowls, garnish with roasted peanuts and toasted sesame seeds, and enjoy!

7. 7

   You can store this soup in the refrigerator for up to 4 days.