Preparation:
Place peanuts and ginger in a blender, and make a smooth paste with a little water; set aside. Open the soup and set aside. In a saucepan, heat oil and add cuminseeds. Wait till it sizzles and turns a shade darker. Add the soup plus 2 additional cans of water. Next pour in the peanut and ginger paste. Simmer on medium heat for 5 to 7 minutes. Lastly add salt, sugar, cilantro and coconut. Remove from heat. Serve with sourdough bread. |
