WEST AFRICAN PEANUT SOUP

• 2 tablespoon oil
• 2 dried hot red peppers, crumpled.
• 2 onions, chopped
• 6 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 6 cups hot fresh chicken broth (or two cans, plus water)
• 1 lb chunky peanut butter
• 1/2 cup corn starch
• 2 cups milk
• 2 cups cream
• 1 tomato, diced
• 1 bell pepper, red or green, diced
• 1 bunch cilantro, chopped
• salt  -  cayenne  -  black pepper

Heat the oil in a stock pot on a medium fire and throw in the hot peppers.
Fry for a few seconds (but do not let flakes turn black.) and add the onion and garlic.
When the onion starts wilting, add the carrot, celery, turmeric and curry and continue frying.
You don't want to scorch, but you need a little caramelizing all the same.
When the vegetables are firm tender, add the broth.
When you have reached a good boil, whisk in the peanut butter.
Carefully mix the cornstarch in the cold milk in a large measuring cup. You may want to use a fork to mix.
Add your cornstarch and milk "slurry" to the simmering soup and stir non-stop until the soup is simmering again.
Now taste carefully and adjust the salt and the spices.
Add the cream, the tomato and bell pepper bits, and the cilantro.
Test the salt and the spices one last time.
Don't let the soup boil once the cream is added.