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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives! Ingredients:
2 cups chopped onions |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
1/2 teaspoon cayenne |
1 teaspoon grated peeled fresh gingerroot |
1 cup chopped carrot |
2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted) |
4 cups vegetable stock or 4 cups water |
2 cups tomato juice |
1 cup smooth peanut butter |
1 tablespoon sugar (optional) |
1 cup chopped scallions or 1 cup chives |
Directions:
1. Saute the onions in oil until just translucent.
2. Stir in the cayenne and ginger.
3. Add the carrots and saute a couple more minutes.
4. Mix in the potatoes and stock.
5. Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
6. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
7. Return the puree to the soup pot. Stir in the peanut butter until smooth.
8. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
9. Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
10. Add more water, stock, or tomato juice for a thinner soup.
11. Serve topped with plenty of chopped scallions or chives.
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