Curried Peanut Soup

1 tablespoon butter
2 cloves garlic, crushed
2 teaspoons grated ginger
1 cup finely chopped onion
1 teaspoon salt
1 cup chopped raw peanuts
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground cardamom or coriander
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1 teaspoon ground cumin

Soup Base
2 cups stock or water
1/2 cup natural-style peanut butter
1/4 cup raisins (I like it) (optional)
1 tablespoon honey
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups room temperature buttermilk

Topping
2 fairly green bananas
1 lemon, juice of
3 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1 dash salt
1 tablespoon sesame seed

How to make the soup:
1. Saute first 5 ingredients in a large saucepan.
2. Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
3. Mix the Soup Base ingredients together to make a paste.
4. Add to other ingredients.
5. Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
6. Whisk buttermilk into hot soup before serving.
7. For Topping: Slice bananas 1/4 of an inch thick and fry in butter.
8. Add remaining ingredients and fry another minute.
9. Spoon into soup bowls.

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