• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


We love this soup.

from "Sundays at the Moosewood Restaurant"


  • 2 cups chopped onion
  • 1 Tblsp vegetable oil
  • 1/2 tsp cayenne or other ground chiles
  • 1 tsp grated peeled fresh ginger
  • 1 cup chopped carrots
  • 2 cups chopped sweet potatoes
  • 4 cups vegetable stock or water
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 Tblsp sugar
  • chopped scallions
  • chopped roasted peanuts


  • Sauté onion in oil until it is transluscent.
  • Stir in cayenne and ginger. Add carrots and
  • sauté a couple minutes more. Mix in potatoes
  • and stock, bring to a boil, simmer 15 minutes
  • (until the vegetables are tender). Puree the
  • vegetables with tomato juice (and some of the
  • cooking liquid if necessary) in a blender or
  • food processor. Return the puree to the pot.
  • Stir in the peanut butter until smooth. Check
  • sweetness and add sugar if necessary. Reheat
  • gently, using a heat difuser if necessary to
  • prevent scorching. Add more water, stock, or
  • tomato juice to make a thinner soup if
  • desired. Serve topped with plenty of chopped
  • scallions and chopped roasted peanuts.
  • Serves 6-8

Categories: Main Dish  Misc. Soup/Stew  Nuts  Nutty  Soup  Soup  Vegetable 
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