WEST AFRICAN PEANUT SOUP
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 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.
Pairs Well With
We love this soup.
from "Sundays at the Moosewood Restaurant"