Ingredients

• 2 tablespoons vegetable oil, divided, or as needed
• 1 onion, chopped
• 1 tomato, skin removed and flesh chopped
• 1 carrot, chopped
• 1/2 cup raw peanuts
• 4 cups beef broth
• 1/2 cup green peas
• 1 pinch red chile powder, or to taste
• 1 potato, cut into matchstick-size pieces
• 2 tablespoons chopped fresh parsley, or to taste

Instructions

1. Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes.
2. Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.
3. Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes.
4. Ladle soup into bowls and top with crispy potato and parsley.