West African Peanut Soup
Contributed by: Michael Abramson of M Vegetarian Recipes
This is my very first soup... and still one of our all-time favorites.
- 2 Cups onion - chopped
- 1 Tbsp peanut oil
- 1/4 tsp cayenne pepper
- 1 tsp grated ginger
- 1 Cup carrots - 1/2" rounds
- 2 Cups sweet potato - 1/2" cubes
- 4 Cups home made or low sodium vegetable stock
- 1 tin tomato soup
- 1 tin water
- 1 Cup smooth peanut butter
- 2 Tbsp sugar
- 3 Tbsp chopped chives
- 1/4 Cup croutons
Peel onion, carrots and sweet potato and cut as noted. Saute onions in peanut oil over medium heat until translucent. Stir in cayenne and ginger and continue to saute for 1 minute. Add carrots and sweet potato and saute an additional 2 minutes. Add stock, bring to boil and reduce heat to simmer for 15-20 minutes until vegetables are tender.
Remove from heat and process carefully in food processor in batches until very, very smooth. Return to pot and, over low heat, stir in tomato soup, water, peanut butter and sugar until completely incorporated.
Serve topped with croutons and chives.
If refrigerated, reheat very slowly over low heat.