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Peanut: West African Peanut Soup

Source of Recipe

Moosewood Restaurant cookbooks


List of Ingredients

2 cups chopped onions
1 tablespoon peanut or vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon grated peeled fresh ginger root
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 tablespoon sugar
1 cup chopped scallions or chives


Recipe

Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.

Return the puree to a soup pot. Sir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors. If needed, add more liquid for thinner soup. Serve topped with chopped scallion. Serves 6.