Name: West African Peanut Stew
Yield: Serves 6 to 8 as a main dish
Cuisine: American
Ingredients: 1¼ cups [295 g] smooth peanut butter (natural, no salt added); 1 cup [140 g] diced carrots; fine sea salt and freshly ground black pepper; 1 Tbsp minced ginger; 5 cups [1.2 L] vegetable stock (store-bought or see recipe); 2 Tbsp canola oil; 1½ tsp ground garam masala; 2 Tbsp muscovado sugar; One 14½ oz [415 g] can diced tomatoes; 1⅓ cups [150 g] diced celery; 1¼ cups [170 g] diced yellow onion; 1 tsp Marash pepper flakes; 1 medium sweet potato [475 g], peeled and diced

This was one of our original soups and a customer favorite for many years. The Bakehouse and BAKE!, our hands-on baking school, are now peanut-free, so we no longer sell it in our shop or teach it, but it’s still a flavorful favorite that we like to make at home. It’s a rich and complex soup that we recommend serving with a cooling side salad of crisp vegetables. A fitting dessert to round it out would be chilled tropical fruits like mango, kiwi, and pineapple.