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RECIPE: our award-winning soup

We were thrilled to win the 2015 Penticton Art Gallery Soup Bowls competition recently. This is a great annual fundraiser for our local gallery, as guests get a handmade pottery bowl, try great soups, and vote for their favourite.

Here's the recipe (note, it's for a large crowd)!

African Peanut and Sweet Potato Soup with Sriracha-Ginger Dumplings
serves 24

1 cup peanut oil
4 tablespoons curry powder
8 onions - sliced
1 cup minced garlic
4 large sweet potatoes - chopped
8 litres chicken stock
1 can tomatoes (drain and chop)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
½ cup chunky peanut butter
4 cans coconut milk
1 cup ginger - minced
2 tablespoons cumin
2 tablespoons coriander

-heat peanut oil and curry powder for 1 minute
-add onions and cook 1 minute, then add garlic and cook 1 minute
-stir in sweet potatoes, stock and tomatoes and simmer 20 minutes
-add peanut butter, cayenne and coconut milk
-season to taste with remaining spices

Sriracha-Ginger dumplings
makes enough for 10 servings

1/2 cup butter
1 cup water
1 teaspoon salt
1 tablespoon sriracha
1/2 tablespoon dried ginger
1 cup flour
3 eggs

-first, boil the first 3 ingredients
-then on the heat add flour and ginger, and cook until mixture is smooth and leaves side of pan
-cool the mixture for 10 minutes
-add eggs one at a time while mixing
-then add the sriracha while mixing
-pipe mixture into salted simmering water and cook until the dumplings float