More Great Recipes: Main Dish | Misc. Soup/Stew | Nuts | Nutty


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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe

We love this soup.

from "Sundays at the Moosewood Restaurant"

Ingredients You'll Need

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

Questions, Comments & Reviews

Maizey, this is just what I'm looking for to serve to my friends from Cape Verde - off the North West coast of Africa. It sounds SO good!

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