• Servings: 6-8
  • 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
  1. Sauté onion in oil until it is transluscent.
  2. Stir in cayenne and ginger. Add carrots and
  3. sauté a couple minutes more. Mix in potatoes
  4. and stock, bring to a boil, simmer 15 minutes
  5. (until the vegetables are tender). Puree the
  6. vegetables with tomato juice (and some of the
  7. cooking liquid if necessary) in a blender or
  8. food processor. Return the puree to the pot.
  9. Stir in the peanut butter until smooth. Check
  10. sweetness and add sugar if necessary. Reheat
  11. gently, using a heat difuser if necessary to
  12. prevent scorching. Add more water, stock, or
  13. tomato juice to make a thinner soup if
  14. desired. Serve topped with plenty of chopped
  15. scallions and chopped roasted peanuts.
  16. Serves 6-8
We love this soup. from "Sundays at the Moosewood Restaurant"