Sopa de Maní (Bolivian Peanut Soup with Beef)

• 180 g Peanuts, unsalted
• 2 tbsp Vegetable oil
• 500 g Beef stew meat
• 1 medium Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Ground cumin
• 500 ml Water
• 1 liter Beef stock
• 3 medium Yukon Gold potato
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Frozen peas
• 1 piece Lime
• 15 g Fresh coriander

1. Put the peanuts in a bowl and cover with the water. Leave to soak for 20 minutes while you prep the vegetables.
2. Meanwhile, peel and dice the onion, peel and slice the carrots, and peel and cut the potatoes into bite-size chunks. Finely chop the garlic and roughly chop the coriander. Cut the lime into wedges for serving.
3. Heat the vegetable oil in a large pot over medium-high heat. Add the beef and cook for 6 to 8 minutes, turning, until well browned. Stir in the onion and carrots and cook for 5 minutes until the onion softens.
4. Add the garlic and ground cumin and cook for 1 minute until fragrant. Pour in the beef stock and bring to a gentle simmer, scraping up any browned bits. Reduce the heat to low, cover, and simmer for 45 minutes until the beef is starting to turn tender.
5. Blend the soaked peanuts with their soaking water until very smooth, using an immersion blender in the bowl or a blender. Stir the peanut mixture into the pot and return to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup looks slightly thickened.
6. Add the potatoes, fine sea salt and black pepper. Simmer, uncovered, for 15 minutes until the potatoes are tender and the beef is fully tender. Stir in the frozen peas and cook for 3 minutes until hot through.
7. Taste and adjust seasoning if needed. Ladle into bowls and top with fresh coriander. Serve hot with lime wedges for squeezing over at the table.

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